Sausagemushroom 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Beat eggs and milk together in a large bowl. Stir sausage, Cheddar cheese, spinach, and oregano into egg mixture; pour into prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, 30 to 40 minutes.

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. , Place half of the bread cubes in a greased 13x9-in. baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread mixture., Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Steps:

• Special equipment: 8 (6-ounce) ramekins
• Preheat the oven to 400 degrees F.
• Coat a large saute pan with olive oil, add the garlic cloves and the crushed red pepper and bring to a medium heat. When the garlic has become golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the sausage and brown.
• Once, nicely browned, add the mushrooms and season with kosher salt. When the mushrooms have softened, add in the sage and white wine. Cook until the wine has almost been absorbed. Turn off the heat and reserve.
• Brush 8 individual ramekins with olive oil. Divide the sausage mixture equally among the ramekins and press gently into the bottom. Top each with an egg. Sprinkle each egg with a couple drops of olive oil and arrange on a baking sheet. Bake for 8 minutes. Sprinkle each egg lightly with Gruyere cheese and bake until the cheese is brown and bubbly and the egg whites are cooked and the yolks are still runny, about 5 minutes
• Serve with grilled bread rubbed with garlic, if desired.
• Now thats an egg!

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.
• Whisk eggs and sour cream in large bowl until blended. Stir in sausage and vegetables.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 10 min. Reduce oven temperature to 325°F. Top with cheeses. Bake 30 min. or until egg mixture is set.

Steps:

• The night before baking, prepare the casserole and the next morning prepare the topping and bake.
• Place torn bread in 9x13 baking dish. Top bread with browned and drained sausage and mushrooms. Sprinkle shredded cheese over the sausage and bread.
• Mix 2 cups milk, eggs, and mustard. Pour egg mixture over the cheese and sausage.
• Refrigerate overnight.
• Before baking, preheat the oven to 350 degrees. Mix the 10 3/4 oz can of cream of mushroom soup with 1/2 cup milk and pour over the casserole before baking.
• Bake 1 to 1-1/2 hours in 350 degree oven.

Steps:

• Dry-fry the sausage meat in a non-stick pan for 8-10 mins until browned, breaking it up with a wooden spoon, then remove and set aside. Fry bacon and mushrooms for 5-8 mins until golden, return the sausage meat and keep warm.
• Cook the pasta following pack instructions. Make the sauce by beating together the Parmesan, egg yolks, most of the parsley and the crème fraîche. When the pasta is cooked, drain, reserving a ladle of the cooking water.
• Combine the pasta and meat mixture over a low heat and add the sauce. Season and quickly mix, adding a splash of cooking water if it's a little thick. Spoon into bowls and eat with the extra Parmesan shavings and remaining parsley on top.