Brioche Sausage And Egg Bake Recipes

Steps:

• Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
• Stir remaining ingredients until blended. Pour over cheese.
• Bake uncovered 30 to 35 minutes or until golden brown and set.

Steps:

• Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
• Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Steps:

• In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Steps:

• Preheat oven to 350.
• In a skillet, brown and crumble sausage of your choosing, I just happen to have Italian sausage at the time.
• Add garlic to skillet and continue to cook for about 2 minutes, then remove from heat and set aside.
• Grease a glass loaf baking dish and add brioche cubes to the bottom.
• Top bread with sausage and garlic mixture.
• In a bowl, whisk together eggs, heavy cream and rest of ingredients.
• Pour egg mixture over sausage and bread and top with cheese.
• Wrap with plastic wrap and set aside for about 20 minutes.
• Remove plastic wrap and bake for 30-45 minutes or until top is golden and bubbly.

Steps:

• Preheat the oven to 400 degrees F.
• Spread the brioche on a baking sheet and put it in the oven until lightly toasted, about 10 minutes. Set aside in a large bowl.
• In a large skillet over medium-high heat, add the sausage and break it into pieces with a spoon. Cook until browned, then transfer it to the bowl with the brioche. Add the celery to the sausage drippings and cook until softened, about 4 to 5 minutes. Put the sausage into the brioche bowl. Stir in the stock and sage and mix until the brioche absorbs most of the liquid. Season, to taste, with salt and pepper. Transfer the dressing to a 13 by 9-inch baking dish and cook, uncovered for 20 minutes. Cover with foil and bake until golden brown on top, another 20 to 25 minutes.

Steps:

• Heat oven to 400°F.
• Beat eggs and sour cream with whisk until blended. Pour into 13x9-inch baking dish sprayed with cooking spray. Bake 10 min. or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms and onions in large skillet on medium heat 6 to 8 min. or until sausage is done, stirring occasionally; drain.
• Reduce oven temperature to 325°F. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
• Bake 30 min. or until center is set.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan., In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish., In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese., Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup. In a large bowl, whisk eggs, milk and pepper; stir in sausage mixture., Transfer to a lightly greased 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted in the center comes out clean.