Sausage And Egg Casserole

This Sausage and Egg Casserole is a comforting classic that combines savory crumbled sausage, creamy milk, and rich sharp cheddar cheese with fluffy eggs. The addition of bread slices provides a satisfying texture, soaking up the flavorful egg mixture before baking. It&# 226;ÂÂs an ideal dish for feeding a crowd or preparing the night before for a stress-free morning meal. The flavors meld beautifully during the bake, resulting in a golden, custard-like dish that is both filling and delicious. Serve it warm with fresh fruit or a side of toast for a complete breakfast experience.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 120.9

Dietary: Gluten-free

Description

This Sausage and Egg Casserole is a comforting classic that combines savory crumbled sausage, creamy milk, and rich sharp cheddar cheese with fluffy eggs. The addition of bread slices provides a satisfying texture, soaking up the flavorful egg mixture before baking. It&# 226;ÂÂs an ideal dish for feeding a crowd or preparing the night before for a stress-free morning meal. The flavors meld beautifully during the bake, resulting in a golden, custard-like dish that is both filling and delicious. Serve it warm with fresh fruit or a side of toast for a complete breakfast experience.

Ingredients

6 Eggs, lightly beaten 6 Slices bread, crusts
1 cup Sharp cheddar cheese -removed and cubed
1 lb Sausage--crumbled, fried and drained
2 cups Milk
1 tsp Dry mustard
1 tsp Salt

Directions

1
Preheat the oven to 350ÃÂ°F (175ÃÂ°C).
2
Crumble the sausage and fry in a skillet until browned and cooked through. Drain excess grease.
3
Cut the bread slices into cubes or tear into bite-sized pieces.
4
In a large bowl, whisk together the beaten eggs, milk, dry mustard, and salt.
5
Add the cubed bread, cooked sausage, and cubed cheddar cheese to the egg mixture. Stir gently to combine, ensuring the bread is coated.
6
Pour the mixture into a 9x13 inch baking dish.
7
Cover and refrigerate overnight to allow the bread to absorb the liquid.
8
Bake uncovered for 35 to 40 minutes, or until the eggs are set and the top is golden brown.
9
Let stand for 5 minutes before slicing and serving.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 120.9kcal

% Daily Value *
Total Fat 9.9g16%
Saturated Fat 6.3g32%
Cholesterol 29.1mg10%
Sodium 186.3mg8%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 7.5g15%

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

Note

For best results, prepare the casserole the night before. This allows the bread to fully soak up the egg and milk mixture, resulting in a moist, custard-like texture.

You can substitute the sausage with leftover cooked bacon, ham, or vegetables like spinach and bell peppers for a different flavor profile.

If you don't have time to refrigerate overnight, let the mixture sit at room temperature for at least 30 minutes before baking to allow the bread to soften.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Keywords: breakfast, brunch, casserole, sausage, eggs, cheese, cheddar, baked, make-ahead, comfort food, american, morning meal, crowd pleaser, protein, hearty, oven-baked, family dinner, easy, classic, savory

Read it online: https://www.chefs-mate.com/recipe/sausage-and-egg-casserole-m_c-tx/