Cheesy Sausage And Egg Bake Recipes

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.

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:

• Heat oven to 350°F.
• Brown sausage in skillet; drain.
• Whisk eggs and milk in large bowl until blended. Add sausage and remaining ingredients; mix well.
• Pour into 13x9-inch pan sprayed with cooking spray.
• Bake 45 to 50 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:

• 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:

• Butter a 13 x 9-inch casserole dish.
• In a skillet heat oil or butter over medium heat.
• Add in the sausage meat; cook until until well browned, then add in the onion and cook for another 5 minutes or until onion is soft; drain fat then add in the mushrooms; cool the mixture.
• Sprinkle the day-old bread cubes evenly into the bottom of the buttered baking dish making certain to cover the bottom (the bread cubes do not have to be in an exact one layer!).
• Sprinkle the shredded cheddar evenly over the bread.
• In a large bowl combine the eggs with half and half cream, milk, dry mustard powder, seasoned salt, black pepper and cayenne; whisk until very well combined.
• Pour the mixture over the shredded cheese in the pan, then push down with clean hands to make certain that the bread cubes absorb the milk mixture.
• Sprinkle the cooked sausage/onion mixture all over the egg mixture, then the tomatoes (if using).
• Sprinkle liberally with grated parmesan cheese on the top.
• Cover tightly with plastic wrap and refrigerate for a minimum of 5 hours or up to 24 hours.
• When ready to bake let the casserole sit out at room temperature for 1 hour.
• Set oven to 350°F.
• Bake for about 50-60 minutes (cover with foil if the top begins to brown too quickly).
• If you are using the cheddar cheese, sprinkle it on top the last 5-8 minutes of baking.
• Delicious!