SAUSAGE BRUNCH CASSEROLE
This is a great breakfast casserole my grandmother and mother always make!
Provided by JENNISELLERS
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
- Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
- Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 9.3 g, Cholesterol 113.9 mg, Fat 31.8 g, Protein 15.1 g, SaturatedFat 11.8 g, Sodium 671.4 mg, Sugar 2.4 g
HOLIDAY BRUNCH CASSEROLE
If you'll be having overnight company during the holidays, you may want to consider this hearty casserole. Guests will be impressed with its bountiful filling and scrumptious flavor. It's the perfect Easter breakfast or Christmas casserole. -Nelda Cronbaugh, Belle Plaine, Iowa
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 5 ingredients; stir in 1 cup cheese. Transfer to a greased 13x9-in. baking dish. , In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 366 calories, Fat 25g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 971mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.
CHRISTMAS BREAKFAST SAUSAGE CASSEROLE
My mom has always made this for us on Christmas morning, and since we only have it once a year it makes it even more good. It is so delicious, and everyone enjoys it! When I double the recipe I use 1 pound regular sausage and 1 pound sage sausage.
Provided by M.K. Meredith
Categories Breakfast and Brunch Eggs
Time 9h50m
Yield 8
Number Of Ingredients 7
Steps:
- Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
- In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.
Nutrition Facts : Calories 376.8 calories, Carbohydrate 13.4 g, Cholesterol 160.1 mg, Fat 26 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 11.9 g, Sodium 1015.4 mg, Sugar 4 g
KITTENCAL'S HOLIDAY BRUNCH SAUSAGE CASSEROLE
This is easy and so delicious, and best thing about this casserole it will be already prepared and ready to bake when your company arrives! --- you may increase the bread and eggs slightly, for each slice of bread increase 1 egg, example 8 eggs, 8 slices bread
Provided by Kittencalrecipezazz
Categories Breakfast
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 13 x 9-inch baking pan.
- Cook the sausage meat with onion in a skillet until browned; drain fat.
- In a bowl whisk together the eggs with cream or milk and mustard; add in the cooked sausage meat, toasted bread cubes and shredded cheese, toss until combined.
- Season the mixture with fresh ground black pepper and salt to taste.
- Transfer to prepared baking pan.
- Cover with plastic wrap and refrigerate for 8 hours or overnight.
- Set oven to 350 degrees F (oven rack set to lowest position).
- Remove plastic wrap and cover the dish with foil.
- Bake (350 degrees F) for 1 hour.
- Reduce to 325 degrees F uncover and continue to bake for another 30 minutes or until set.
- If desired sprinkle a small amount of shredded cheese over the top after baking (this is only optional).
KITTENCAL'S JUICY HAMBURGER/BURGER
We all have our different tastes for burgers I like mine flavorful and juicy this recipe will give you the best of both! see the bottom of the recipe for tips on even more extra juicy burgers! --- making a indentation in the middle of the uncooked burger will prevent the burgers from puffing up into meatballs shapes while cooking and keeps them flat --- do not add any salt into the burger mixture as the dry onion soup already has a lot of salt content, you can sprinkle some on towards the end of cooking if needed, if desired you may add in 3-4 tablespoons of your favorite barbecue sauce to the ground beef mixture
Provided by Kittencalrecipezazz
Categories Meat
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl crumble the ground beef with clean hands.
- Add in the dry soup mix, egg, garlic, breadcrumbs or crushed soda cracker crumbs, Worcestershire sauce, black pepper and hot sauce (if using).
- Using clean hands mix until combined, add in more breadcrumbs or cracker crumbs if needed to just hold the mixture together (do not overwork the meat or it will be tough).
- Divide the ground beef into 6 equal patties (or make 8 small patties).
- Using your large finger or the back of a small spoon make a shallow dent into the center of each patty (about 1-inch wide).
- Place the patties onto a large plate or a small cookie sheet; cover with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours to blend flavors.
- Grill or pan fry the burgers as desired until cooked through (if desired sprinkle a small amount of seasoned salt on top while cooking the patties).
- Serve burgers in toasted buns with choice of condiments.
- TIPS FOR EXTRA JUICINESS; shape the hamburger into a ball, press 1 tablespoon cold butter into the middle then seal the meat around the ball then flatten into burger shapes ----or add in 2-4 tablespoons raw finely grated potato into the hamburger mixture then shape into patties, use no more than 4 tablespoons for 2 pounds of ground beef or the burgers will take on a meatloaf texture.
Nutrition Facts : Calories 351.2, Fat 23.5, SaturatedFat 9.1, Cholesterol 133.8, Sodium 329.7, Carbohydrate 3.3, Fiber 0.3, Sugar 0.5, Protein 29.6
KITTENCAL'S CABBAGE ROLLS WITH TOMATO SAUCE
This is my own recipe that I have made for over 25 years, I have made these for weddings, socials and large get togethers and everyone loves them --- I have two large cabbage listed as you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning which may happen during the long cooking time --- cooked rice will also be fine for this and if you like lots of rice you may increase amount --- make certain that the heads of cabbage are frozen then completely thawed before starting this recipe, this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls --- to save some time I most always remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead so the following day just mix the sauce roll and cook --- for these cabbage rolls I do not precook the ground beef it will cook thoroughly in the oven --- I have listed the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired --- the amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger pan may be used or use two pans and freeze one for another meal, just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated --- if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.
Provided by Kittencalrecipezazz
Categories Rice
Time 3h40m
Yield 16-20 cabbage rolls
Number Of Ingredients 17
Steps:
- Set oven to 350 degrees F (second-lowest oven rack).
- Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
- Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
- Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
- To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
- Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
- FOR MEAT FILLING; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
- FOR SAUCE; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
- Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
- Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
- Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
- Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
- Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
- Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
- At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
- Cover tightly with foil.
- IMPORTANT; if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
- Cook at 350 degrees F (oven rack set to second-lowest position) for about 2-1/2 to 3 hours or until the cabbage is very tender, the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly, I usually check after about 2 hours).
Nutrition Facts : Calories 224.4, Fat 11.5, SaturatedFat 4.5, Cholesterol 42.5, Sodium 344.5, Carbohydrate 17.3, Fiber 5, Sugar 8.2, Protein 14.4
BREAKFAST SAUSAGE CASSEROLE
Make and share this Breakfast Sausage Casserole recipe from Food.com.
Provided by Nimz_
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease 9"x 13" pan well.
- Place bread in pan.
- Sprinkle with cheese and sausage.
- Combine rest of ingredients together and mix well.
- Pour over bread.
- Refrigerate overnight.
- Bake at 350 for 1 hour or till golden brown.
Nutrition Facts : Calories 710.6, Fat 45.3, SaturatedFat 24.9, Cholesterol 426.5, Sodium 1097.4, Carbohydrate 46.1, Fiber 2.4, Sugar 4.6, Protein 29.8
SUNDAY BRUNCH CASSEROLE
My father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter. -Roy Lyon, Coupeville, Washington
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given. , In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 331 calories, Fat 23g fat (12g saturated fat), Cholesterol 121mg cholesterol, Sodium 708mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 14g protein.
SAUSAGE BRUNCH CASSEROLE
This casserole is great for when you have guests or for the holidays, because you make it the day ahead and cook it the next morning. It makes for a stress free morning for the cook with her guests! The choice of cheese depends on your tolerance for heat. Prep time does not include the time spent in the refrigerator overnight.
Provided by breezermom
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the sausage in a skillet, breaking it up into crumbles. At the end of the cooking cycle, add the green onions and cook until tender. Drain the grease from the sausage and green onions.
- Tear the bread into bite-size pieces.
- Combine the sausage/onion mixture, bread, eggs, milk, dry mustard, salt, black pepper, garlic powder, and cheese in a bowl; mix well.
- Pour into a 2 1/2 quart nonstick casserole. Chill, covered for 8 to 10 hours.
- Bring casserole out of the refrigerator and allow it to sit while the oven is preheating to 325 degrees.
- Bake at 325 for 50 minutes.
Nutrition Facts : Calories 468, Fat 34.1, SaturatedFat 15.2, Cholesterol 233.9, Sodium 1227.5, Carbohydrate 11.7, Fiber 0.6, Sugar 1.3, Protein 27.4
SAUSAGE BRUNCH CASSEROLE
"I've served this hearty dish to many guests, and they always ask for the recipe," writes Paula Christensen of Soldotna, Alaska. "It can even be assembled the night before and kept in the refrigerator. Just pop it in the oven the morning."
Provided by Taste of Home
Time 55m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a greased 3-qt. baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. , In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper; pour over cheese., Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 380 calories, Fat 24g fat (10g saturated fat), Cholesterol 360mg cholesterol, Sodium 861mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 23g protein.
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