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:
covered percent of daily need
Related Videos:
Egg and Sausage Breakfast Casserole Recipe
