SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES AND MOZZARELLA
Categories Egg Tomato Breakfast Brunch Bake Sauté Low Carb Mozzarella Sausage Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)
- Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
SAUSAGE, EGG AND SUN-DRIED TOMATO CASSEROLE
Make and share this Sausage, Egg and Sun-Dried Tomato Casserole recipe from Food.com.
Provided by Aimless
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Butter 13x9x2 glass baking dish.
- Remove sausage from casings and sauté over medium heat until browned, about 10 minutes. Add green onion. Drain oil packed tomatoes and add along with 2 tablespoons parsley, stir until mixed well.
- Spread sausage mixture in prepared dish. (At this point you can cover and refrigerate overnight.Continue the next step the following day.).
- Whisk eggs, egg yolks, half and half, whipping cream and mozzarella in a large bowl, blend well.
- Pour over sausage mixture then sprinkle remaining 2 tablespoons parsley on top.
- Bake until knife in center comes out clean, about 30 minutes. Let stand 5 minutes before serving.
Nutrition Facts : Calories 521.9, Fat 41.7, SaturatedFat 21.6, Cholesterol 402.3, Sodium 779.7, Carbohydrate 8.2, Fiber 0.6, Sugar 0.9, Protein 29.5
SAUSAGE BREAKFAST CASSEROLE WITH SUN-DRIED TOMATOES
You can prepare the sausage breakfast casserole up to a day ahead and let the bread soak overnight in the refrigerator. (If it is refrigerated overnight, it may need to cook a few minutes longer.)
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h40m
Number Of Ingredients 9
Steps:
- In a large skillet over medium-high heat, cook sausage, stirring occasionally, and breaking up meat with a spoon, until browned, 8 to 10 minutes. Add onion; cook. Stirring, until soft, 8 to 10 minutes. Stir in sun-dried tomatoes. Transfer to a plate; let cool until barely warm.
- Butter an 8-inch-square baking dish. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange half the bread in a slightly overlapping layer in bottom of dish. Scatter half the sausage mixture and then half the cheese over the bread. Repeat with remaining bread, sausage, and cheese, pressing firmly. Pour egg mixture over layers. Cover and refrigerate at least 20 minutes or up to overnight.
- Preheat oven to 350 degrees. Bake, uncovered, until puffed and golden and a toothpick inserted into center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 435 g, Fat 28 g, Fiber 1 g, Protein 24 g
SCRAMBLED EGGS WITH SUN-DRIED TOMATO
Delicious, fluffy scrambled eggs with sun-dried tomatoes, onion, and Italian herbs. Serve warm with multigrain artisan toast.
Provided by Christina Letts
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Beat eggs and milk in a bowl with a fork for about 30 seconds.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for about 1 minute. Add red onion; cook until somewhat translucent, about 2 minutes. Reduce heat to low and add sun-dried tomatoes. Cook until sun-dried tomatoes are warm and soft, 3 to 5 minutes.
- Heat butter in a large skillet over medium heat. Pour in beaten eggs. Immediately add sun-dried tomato mixture. Sprinkle with salt and pepper. Add Parmesan cheese, oregano, thyme, and basil. Cook for 1 to 2 minutes, slowly folding in the edge of the egg mixture as it begins to thicken underneath and around the edge of the skillet. Cook for 2 to 3 minutes more, folding in the edges and scrambling the eggs.
Nutrition Facts : Calories 398.8 calories, Carbohydrate 12.7 g, Cholesterol 577.7 mg, Fat 29.4 g, Fiber 2.7 g, Protein 23.4 g, SaturatedFat 10.2 g, Sodium 689.7 mg, Sugar 7.2 g
SAUSAGE AND EGG CASSEROLE
The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!
Provided by Kathleen Donnelly Ernst
Categories Breakfast and Brunch Eggs
Time 9h35m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g
SAUSAGE, SUN-DRIED TOMATO AND POTATO CASSEROLE
Make and share this Sausage, Sun-Dried Tomato and Potato Casserole recipe from Food.com.
Provided by drozga
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray 13x9x2 pan with Pam. Sauté sausage, breaking into small pieces. Add onions and garlic & sauté 2-3 minutes. Add parsley and sun-dried tomatoes (if oil packed, drain and pat before adding to mixture). Line bottom of pan with single layer of tater tots, and spread sausage mixture on top.
- Whisk eggs, yolks, half and half, whipping cream, 1 and 1/2 cups cheese and salt in bowl. Pour mixture over sausage & sprinkle cheese on top & parsley. Bake until golden brown (knife comes out clean), about 30-40 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Calories 511.3, Fat 42, SaturatedFat 20, Cholesterol 356.6, Sodium 1149.7, Carbohydrate 8.7, Fiber 0.7, Sugar 2.9, Protein 24.6
SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES
Categories Cheese Egg Tomato Brunch Bake Sauté Casserole/Gratin Sausage Bon Appétit
Yield Serves 8
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
- Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
- Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
- Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.
SAUSAGE AND SUN-DRIED TOMATO QUICHE
I decided to experiment one Sunday morning with a breakfast quiche. I love sun-dried tomatoes and always look for new ways to use them. I think the sweetness of the tomatoes goes wonderfully with sausage.
Provided by Stephanie
Categories Breakfast and Brunch Eggs Quiche
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat an oven to 425 degrees F (220 degrees C). Line pie pan with pie crust, and prick several places with a fork. Place a double layer of aluminum foil over the crust. Bake in the preheated oven for 8 minutes, and then remove foil. Continue baking until crust begins to set, about 5 minutes; remove from oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a large skillet, cook sausage until well browned, stirring frequently. Mix in shallots and garlic, and continue cooking for 1 minute. Stir in sun-dried tomatoes and 1 tablespoon parsley. Spread mixture into the bottom of the warm pie crust.
- In a mixing bowl, beat eggs with cream. Stir in cheese. Pour mixture over sausage in pie crust. Sprinkle remaining parsley over the top.
- Bake in preheated oven until crust browns and a knife inserted in the center comes out clean, about 45 to 60 minutes.
Nutrition Facts : Calories 392.3 calories, Carbohydrate 13.7 g, Cholesterol 162.1 mg, Fat 32.5 g, Fiber 0.7 g, Protein 12 g, SaturatedFat 14 g, Sodium 498 mg, Sugar 2.7 g
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