Sunrise Breakfast Sausage Links Easter Casserole Recipes

Steps:

• Place sausage on a 15-in. X 10-in. X 1-in. baking pan. Bake at 375 degrees for 15-20 minutes or until sausage is no longer pink, turning once. Drain sausage and slice into 1/4 inch coins. In a large bowl, combine the eggs, milk, mustard, salt and pepper. Stir in the hash browns, cheese, peppers, onions and sausage; mix well. Transfer to a greased 13-in. x 9-in. X 2-in. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 65-70 minutes or until set and golden brown. Sprinkle with additional cheese at end of cooking time if desired. Let stand 10 minutes before serving Serve with salsa if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch casserole dish.
• Fry the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble.
• In a large bowl beat together eggs and milk. Mix in cheese, bacon, onion and green pepper. Stir in the thawed hash browns. Pour mixture into prepared casserole.
• Cover with aluminum foil and bake in preheated oven for 45 minutes. Uncover and bake for another 30 minutes until eggs have set.

Steps:

• Whisk eggs, milk, salt, and black pepper together in a bowl.
• Spray a 2-quart baking dish with cooking spray. Spread bread pieces out in an even layer on the bottom of the prepared dish; top with sausage, Monterey Jack cheese, egg mixture, and Cheddar cheese, respectively. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat oven to 325 degrees F (165 degrees C). Remove casserole from refrigerator and let sit at room temperature for 15 minutes.
• Bake casserole in the preheated oven until bubbling and hot throughout, about 45 minutes.

Steps:

• Put sausage on a 15x10x1 inch baking pan. Bake at 375 degrees for 15-20 minutes or until the sausage is no longer pink (turning once). Drain, then slice into 1/4 inch coins.
• In a large bowl, combine the eggs, milk, mustard, salt and pepper. Add the hash browns, sausage, cheese, sweet red pepper and green onions. Mix well.
• Pour into a greased 13x9x2 inch baking dish, cover and refrigerate overnight.
• Remove from refrigerator 30 minutes prior to baking. Bake uncovered at 350 degrees for 65-70 minutes or until set and golden brown. Let stand 10 minutes before serving. Serve with salsa or picante sauce, if you like.

Steps:

• Place sausage on a 15in. x 10in. x 1in. baking pan.
• Bake at 375 degrees F for 15-20 minutes or until sausage is no longer pink, turning once, drain and slice into quarter inch coins.
• In a large bowl, combine the eggs, milk, mustard, salt and pepper.
• Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
• Pour into a greased 13in. x 9in. x 2in. baking dish.
• Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake, uncoverered, at 350 degrees F for 65-70 minutes or until set and golden brown.
• Let stand for 10 minutes before serving.
• Serve with salsa or picante sauce if desired.

Steps:

• In a large skillet, cook and crumble the sausage over medium heat until no longer pink, 5-7 minutes. Remove from pan with a slotted spoon; discard drippings., In same pan, heat oil over medium-high heat; saute the potatoes until lightly browned, 8-10 minutes. Remove from the heat; stir in seasonings, chiles, sausage and 1/2 cup cheese., Place 1/2 cup filling on each tortilla; roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce. Refrigerate, covered, several hours or overnight., Preheat oven to 375°. Remove enchiladas from the refrigerator while oven heats. Bake, covered, 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10-15 minutes or until lightly browned and heated through. If desired, serve with toppings.

Steps:

• Preheat oven to 350 degrees F. Grease an 11X7 baking dish.
• Crumble and cook sausage and onion in medium skillet over medium heat until browned. Drain off fat.
• Spread bread cubes in dish; top with sausage, peppers, and cheese.
• Whisk eggs, milk, salt, pepper, and mustard until well blended; pour over cheese.
• Bake 30 to 40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
• Note: This may be made the day before and refrigerated overnight. Baking time should be increased to an hour.