Tinas Overnight Sausage Egg Casserole Recipes

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SAUSAGE EGG CASSEROLE

Subtle bursts of mustard and savory pork sausage are the main attractions. I like to refrigerate this savory mainstay overnight and then pop it in the oven shortly before guests arrive.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7



Sausage Egg Casserole image

Steps:

  • In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13x9-in. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 234 calories, Fat 17g fat (8g saturated fat), Cholesterol 212mg cholesterol, Sodium 445mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 13g protein.

10 large eggs
2-1/4 cups whole milk
1-1/2 teaspoons ground mustard
1/2 teaspoon salt
1 pound bulk pork sausage, cooked and drained
2 cups cubed white bread
1-1/2 cups shredded cheddar cheese

OVERNIGHT EGG CASSEROLE

This is my go-to breakfast dish when hosting overnight guests for the holidays. Because you prepare it the night before, all you have to do is pop it in the oven in the morning. -LaVonne Propst, Sweet Home, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8



Overnight Egg Casserole image

Steps:

  • Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 526 calories, Fat 38g fat (18g saturated fat), Cholesterol 194mg cholesterol, Sodium 1134mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 1g fiber), Protein 25g protein.

8 slices bread, cubed
3/4 pound shredded cheddar cheese
1-1/2 pounds bulk pork sausage or Italian sausage
4 large eggs
2-1/2 cups whole milk
1 tablespoon prepared mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup chicken broth

TINA'S OVERNIGHT SAUSAGE & EGG CASSEROLE

A former co-worker shared this recipe with me. It is rich and ohhhh so yummy. I only make this once a year, on Christmas Eve, and pop it into the oven Christmas morning as we open gifts. This is still a rather rich dish, although I have lightned it up from Tina's full fat original version. By all means, if you prefer full fat versions, please do so.

Provided by HeatherFeather

Categories     Breakfast

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 8



Tina's Overnight Sausage & Egg Casserole image

Steps:

  • Grease an 8x8" square glass baking dish and preheat oven to 350°F.
  • Butter each slice of bread on 1 side only.
  • Place the bread slices inthe bottom of the pan, cutting to fit in 1 even layer, buttered sides facing up.
  • Sprinkle with cooked sausage and cheese.
  • Layer the next 3 slices of bread on top, butter side up again.
  • Mix eggs and milk together, adding some salt & pepper to taste, and pour over the bread.
  • Press the bread down lightly with your fingers to ensure that everything is moistened.
  • Cover with foil and chill overnight.
  • Bake at 350 F for about 45 minutes to 1 hour, or untilt he top is puffed and lightly browned.
  • Cut into slices and serve.

Nutrition Facts : Calories 228.8, Fat 6.5, SaturatedFat 2.5, Cholesterol 100.8, Sodium 481.9, Carbohydrate 24.8, Fiber 0.9, Sugar 1.9, Protein 16.5

6 slices bread
1 -2 tablespoon reduced fat margarine, at room temperature (such as Smart Balance)
8 ounces lean sausage meat, cooked, drained of fat (such as Jimmy Dean)
2 large eggs
1 -2 cup low-fat cheddar cheese, shredded
1 1/2 cups skim milk
salt, to taste
pepper, to taste

SAUSAGE AND EGG CASSEROLE

The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!

Provided by Kathleen Donnelly Ernst

Categories     Breakfast and Brunch     Eggs

Time 9h35m

Yield 8

Number Of Ingredients 7



Sausage and Egg Casserole image

Steps:

  • Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
  • Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g

1 pound bulk pork sausage
8 eggs
2 ½ cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

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