Breakfast Sausage Casserole

The recipe Breakfast Sausage Casserole can be made in approximately 9 hours and 10 minutes. For 98 cents per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 410 calories, 19g of protein, and 30g of fat. This recipe serves 12. It will be a hit at your Winter event. Head to the store and pick up dry mustard, bulk pork sausage, half n half, and a few other things to make it today. This recipe is liked by 67 foodies and cooks. A few people really liked this breakfast. It is brought to you by Foodnetwork. Overall, this recipe earns a pretty good spoonacular score of 45%. If you like this recipe, take a look at these similar recipes: Sausage Breakfast Casserole, Breakfast Sausage Casserole, and Sausage Breakfast Casserole.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 540 minutes

 

Ingredients:

1/2 loaf of sliced white loaf bread

1 pound fresh bulk pork sausage with sage

Butter, for greasing

1 teaspoon dry mustard

5 large eggs, lightly beaten

2 cups half-and-half

1 teaspoon salt

10 ounces sharp Cheddar, grated

Equipment:

casserole dish

frying pan

slotted spoon

aluminum foil

oven

Cooking instruction summary:

Watch how to make this recipe. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight. The next day, preheat the oven to 350 degrees F. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

 

Step by step:


1. Watch how to make this recipe.

2. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.

3. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink.

4. Remove the sausage with a slotted spoon to drain the fat.

5. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs.

6. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.

7. The next day, preheat the oven to 350 degrees F.

8. Bake the covered casserole until set and slightly golden, about 50 minutes.

9. Remove from the oven and allow the casserole to set for 15 minutes before serving.


Nutrition Information:

Quickview
405k Calories
18g Protein
29g Total Fat
16g Carbs
5% Health Score
Limit These
Calories
405k
20%

Fat
29g
45%

  Saturated Fat
14g
92%

Carbohydrates
16g
5%

  Sugar
2g
2%

Cholesterol
155mg
52%

Sodium
809mg
35%

Get Enough Of These
Protein
18g
37%

Phosphorus
297mg
30%

Selenium
18µg
27%

Calcium
268mg
27%

Vitamin B2
0.37mg
22%

Vitamin B1
0.27mg
18%

Vitamin B3
3mg
18%

Manganese
0.35mg
18%

Zinc
2mg
16%

Vitamin B12
0.84µg
14%

Vitamin A
645IU
13%

Iron
1mg
11%

Vitamin B6
0.22mg
11%

Vitamin B5
1mg
10%

Folate
40µg
10%

Magnesium
32mg
8%

Vitamin D
1µg
8%

Potassium
252mg
7%

Copper
0.1mg
5%

Fiber
1g
5%

Vitamin E
0.67mg
4%

Vitamin K
3µg
3%

covered percent of daily need
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Related Videos:

Egg and Sausage Breakfast Casserole Recipe

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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