Recipe by KNITWIT
"Assemble the ingredients the night before, and bake this casserole in the morning. Stand back and wait for the compliments. I've made it with fat free cottage cheese, egg substitute, and reduced fat sausage; the taste is still wonderful!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground pork sausage
green onions, chopped
fresh mushrooms, sliced
1 (16 ounce) container
low-fat cottage cheese
Monterey Jack cheese, shredded
2 (4 ounce) cans
diced green chile peppers, drained
This recipe was great. I made it for Easter breakfast and it was a big hit! I did change the recipe a little...used 12 eggs, 1 lb. of sage sausage, and I chopped up 1 large green bell pepper and 1/2 a large onion and sauted them instead of using the green onions, mushrooms, and canned peppers. I also used 8 oz. of shredded sharp cheddar instead of the 16 oz. of jack cheese after reading the reviews that it was too cheesy. I used a pastry cutter to combine the flour mixture to make sure it wasn't lumpy, and it turned out wonderful! I'll definitely use this again. Thank you!!
This was pretty bland, I did not care for it at all. My family ate it without any comment, they usually let me know when they like something. The texture was weird, and I even left out the flour mixture as some had suggested.
My priority was trying to find a "do-ahead" egg recipe, the night before--that DIDN'T have bread in it (as my other entree dish was eggnog french toast w/ cranberries and apples...we Certainly didn't need more bread!!) I made this sausage egg casserole for a large Christmas brunch--and it was "rated" by 10 people of various ages, 12 to 80. Everyone Raved about it - the flavors were wonderful!! And... everyone wants the recipe - which to me, is the HIGHEST compliment ~ Thanks Linda, for sharing!!
This is insanely good. didn't make it low fat, but would try cause I can imagine it would still be good. used whole 16 oz. ground breakfast sausage. had to replace 1 can of jalapenos for 1 can of chilies (still good with a little kick-I didn't mind). looked weird adding the crumbles of the flour to the egg mixture but once it baked up, it was very good. husband asked if there were biscuits in it. make sure you let it sit for 10 minutes or else it'll be too loose and hard to dish out. I also did let mine bake for maybe 10 minutes more cause it's had no browning on top after first 50 minutes.
This is a great make ahead breakfast casserole. I cut the recipe in half. If you do this make sure you use a large enough dish so it will cook within the 40 - 50 minutes. The first time I made it I used a smaller dish and it was too thick to cook through. This also reheats well for leftovers.
This egg casserole is absolutely delicious and easy to prepare. I have made it twice. The taste reminds me of a light and fluffy souffle. I omitted the peppers, because my family does not like spicy food. Both times I prepared it I halved the recipe, and it still comes out beautifully. The second time was for company so even though it was a half recipe, I still used 3/4 lb sausage and the full amount of green onions - for maximum flavor. I did use 6 eggs - in the "half" recipe while using the full amount of green onion and sausage.
This is a wonderful recipe. I have done it with and without the flour mixture and I personally preferred it without the flour. You can also put these in a muffin tin for individual servings, just bake 20-30 minutes instead.
Periodically Hubby and I like this type of thing for dinner, so I pretty much divided this recipe by 4 to make 2 good size servings. It was SUPER GOOD, even though I could only refrigerate it for about 3 hours. For my 1/4 recipe I diced 3 oz. of fully cooked Polish sausage and fried it until it was almost done. Then I stirred in 1/2 cup chopped red bell pepper, 3 sliced green onions, and the 2 oz. of mushrooms, and cooked it all until the veggies were tender. I did use 3 eggs, to which I added 2 small squirts of Oriental hot chile sauce. Cut the shredded cheese back to 3-1/2 oz. because I used extra-sharp cheddar. I thinned the flour/butter mixture with a bit of canned chicken broth because I knew the glop of junk I made would never mix into the egg mixture. Baked it (covered) in a glass 8-1/2 by 4-1/2 inch loaf dish for about 40 minutes until the center was set, and then about 10 minutes (uncovered) for it to brown. Do try this with my changes, and you will LOVE it. Not bland at all!!! Thank you, Linda, for sharing the basics of this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Egg Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 258
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A cheesy egg casserole with a simple crescent roll crust.
A great make-ahead casserole with sausage, mushrooms, and cheese.
See how to make a quick-and-easy, cheesy breakfast casserole.