Eggs Portugal

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Servings: 4 Difficulty: Advanced
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A hearty, savory breakfast casserole layered with sausage, cheese, and a creamy mushroom-vermouth sauce.
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Eggs Portugal is a comforting, make-ahead breakfast casserole that tastes like a warm hug on a chilly morning. This dish layers cubed bread with seasoned bulk sausage and shredded cheddar, creating a rich, savory base. The addition of canned mushroom soup and a splash of vermouth creates a luxurious, creamy sauce that soaks into the eggs and bread overnight, resulting in a custard-like texture with deep, umami flavors. It’s perfect for weekend brunches, holiday mornings, or feeding a crowd without spending hours in the kitchen. The combination of salty sausage, sharp cheese, and earthy mushrooms makes every bite satisfying and substantial.

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Eggs Portugal

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 930.5

Description

Eggs Portugal is a comforting, make-ahead breakfast casserole that tastes like a warm hug on a chilly morning. This dish layers cubed bread with seasoned bulk sausage and shredded cheddar, creating a rich, savory base. The addition of canned mushroom soup and a splash of vermouth creates a luxurious, creamy sauce that soaks into the eggs and bread overnight, resulting in a custard-like texture with deep, umami flavors. It&# 226;ÂÂs perfect for weekend brunches, holiday mornings, or feeding a crowd without spending hours in the kitchen. The combination of salty sausage, sharp cheese, and earthy mushrooms makes every bite satisfying and substantial.

Ingredients

Directions

  1. Preheat your oven to 300ðF (150ðC) and grease a 9x13-inch casserole dish.
  2. Cube the bread slices and arrange them in an even layer on the bottom of the prepared dish.
  3. In a skillet over medium heat, cook the bulk sausage until browned and crumbled into fine pieces. Drain any excess grease.
  4. Sprinkle half of the shredded cheddar cheese over the bread cubes.
  5. Spread the cooked sausage evenly over the cheese and bread layer.
  6. In a large bowl, whisk together the beaten eggs, milk, and mustard until well combined.
  7. Pour the egg mixture evenly over the sausage, bread, and cheese in the casserole dish.
  8. Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight to allow the bread to absorb the liquid.
  9. The next morning, remove the casserole from the fridge and let it sit at room temperature for 20 minutes.
  10. In a small bowl, stir together the canned mushroom soup and vermouth until smooth.
  11. Spread the mushroom-vermouth mixture evenly over the top of the casserole.
  12. Sprinkle the remaining shredded cheddar cheese over the top.
  13. Bake uncovered for 1 hour, or until the eggs are set and the top is golden brown.
  14. Let the casserole cool for 5âÂÂ10 minutes before slicing and serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 930.5kcal
% Daily Value *
Total Fat 58.0g90%
Saturated Fat 28.4g142%
Cholesterol 144.6mg49%
Sodium 1811.9mg76%
Total Carbohydrate 43.2g15%
Dietary Fiber 2.7g11%
Sugars 13.5g
Protein 57.7g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: breakfast, casserole, eggs, sausage, cheese, bread, mushroom, vermouth, brunch, make-ahead, comfort food, cheese sauce, portugal eggs, holiday breakfast, savory, cheesy, meat, dairy, baked, family meal
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