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"Hunger is the best sauce in the world."--Cervantes

Sausage and Egg Breakfast Casserole Recipe

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This recipe for Sausage and Egg Breakfast Casserole is from Sundial's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound sausage meat
1 medium onion
1 medium green pepper
8 large eggs
2 cups milk
1/2 teaspoon ground black pepper
2 cups croutons
1 1/2 cups shredded cheddar cheese
Directions:
Directions:
Sautee the onions and green peppers in a large skillet on medium-high heat until they start to soften. Add in the sausage and cook until the sausage meat is cooked through.

Whisk the eggs, milk and ground black pepper together in a large bowl. Set aside.

Lightly oil a 9 x 13 baking dish. Layer the croutons evenly on the bottom. Layer the sausage mix on top of the croutons. Evenly layer the grated cheese on top of the sausage mix. Gently pour the egg mixture on top. Cover and let it sit in the refrigerator overnight, at least 8 hours.

The next day preheat the oven to 325°F. Place the casserole in the oven and bake for 30 minutes. Turn the heat up to 350°F and bake for an additional 20-30 minutes, until the egg is set. To check, insert a knife in the middle of the casserole and it should come out clean. If the casserole is browning too quickly, cover with a foil for the last bit of baking time.

Let the casserole sit for 10 minutes before cutting and serving.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
2 hrs.

 

 

 

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