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Eggs Portugal

Eggs Portugal recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 930.5
Dietary: Gluten-free
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
  • 1 pound PRK SAUSAGE (bulk)
  • 8 Slices Bread/cubed
  • 3/4 pound Cheddar cheese/shredded
  • 4 Eggs;beaten
  • 2 1/2 cup Milk
  • 3/4 teaspoon Mustard
  • 1 can Mushroom soup
  • 1/4 cup Vermouth
Directions
  1. 1
    Preheat your oven to 300ðF (150ðC) and grease a 9x13-inch casserole dish.
  2. 2
    Cube the bread slices and arrange them in an even layer on the bottom of the prepared dish.
  3. 3
    In a skillet over medium heat, cook the bulk sausage until browned and crumbled into fine pieces. Drain any excess grease.
  4. 4
    Sprinkle half of the shredded cheddar cheese over the bread cubes.
  5. 5
    Spread the cooked sausage evenly over the cheese and bread layer.
  6. 6
    In a large bowl, whisk together the beaten eggs, milk, and mustard until well combined.
  7. 7
    Pour the egg mixture evenly over the sausage, bread, and cheese in the casserole dish.
  8. 8
    Cover the dish tightly with plastic wrap or aluminum foil and refrigerate overnight to allow the bread to absorb the liquid.
  9. 9
    The next morning, remove the casserole from the fridge and let it sit at room temperature for 20 minutes.
  10. 10
    In a small bowl, stir together the canned mushroom soup and vermouth until smooth.
  11. 11
    Spread the mushroom-vermouth mixture evenly over the top of the casserole.
  12. 12
    Sprinkle the remaining shredded cheddar cheese over the top.
  13. 13
    Bake uncovered for 1 hour, or until the eggs are set and the top is golden brown.
  14. 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
Read it online: https://www.chefs-mate.com/recipe/eggs-portugal/