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Sausage Breakfast Casseroles

Baked Sausage Scramble Casserole

Ingredients:

1 Dozen eggs
4 ounces cheddar cheese -- shredded
1 1/2 cups cooked sausage -- browned and drained
(you can substitute ham, bacon, or Canadian bacon)
1 can cream of mushroom soup
1/2 cup green onions -- sliced
1/2 cup half & half
2 tablespoons margarine


Directions:

1. Preheat oven to 250F and Grease 2-qt casserole pan.

2. In large skillet, melt margarine and saute onions until crisp tender.

3. In large bowl, beat eggs; stir in half & half and sausage.

4. Pour egg mixture into skillet with onions; mix well.

5. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom.

6. Avoid constant stirring. Cook until eggs are thickened throughout.

7. Spoon into prepared casserole dish.

8. Pour soup evenly over top. Bake at 250F for 30 minutes.

9. Sprinkle with cheddar cheese and bake 10-15 minutes longer.

Breakfast Sausage Casserole

Ingredients:

4 large eggs, beaten
8 slices bread, cubed
2 1/2 cups milk
2 lbs bulk sausage, browned and drained
2 cups grated American cheese
1/2 cup milk
3/4 teaspoon dry mustard
1 (10 1/2 ounce) can condensed cream of mushroom soup


Directions:

1. Place bread cubes in greased 9x13-inch pan.

2. Sprinkle with cheese.

3. Add browned sausage.

4. Blend eggs, milk, and mustard and pour over ingredients in pan.

5. Refrigerate overnight (or for 5 hours).

6. THE NEXT MORNING - blend soup and 1/2 cup milk and pour (or spread) over top of casserole.

7. Bake 1 1/2 hours at 300°F.

Early Riser Sausage Breakfast Casserole

Ingredients:

4 large eggs, beaten
1 1/2 lbs ground sausage, browned and drained
1 cup shredded Monterey jack cheese
1 cup shredded cheddar cheese
3 cups milk
8 slices bread, cubed
3/4 teaspoon dry mustard
10 3/4 ounces cream of mushroom soup (1 can)



Directions:

1. Arrange bread in an ungreased 13x9" baking pan, Add cheese and sausage

2. Mix eggs and 2 1/2 cups milk together, pour over bread.

3. Cover with aluminum foil; refrigerate overnight.

4. Combine remaining ingredients; pour over bread mixture.

5. Bake uncovered at 300* for 1 1/2 hours.