Recipe by Kathleen Donnelly Ernst
"The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!"
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bulk pork sausage
2 1/2 cups
white bread, cut into 1/2-inch cubes
shredded Cheddar cheese
Very easy, make ahead and tasty too! This is one of those recipes where you can customize it to suit your taste - add onions or other meats & veggies if you want. I made this for Faceless Frenzy July 2012. Thanks for a good recipe to eat and photograph.
After all the wonderful reviews, I was surprised to find that I really didn't care for the overall dish. All the flavors were certainly there, but the "crust" was a little funky.
Wonderful basic recipe, I increased it to serve 12, added green onion, green and red peppers chopped, and some chopped tomato for color and extra taste---got all rave remarks. Would be good with any meat or veggie additions. It baked in the time alloted, and I added 15 minutes "rest time" before slicing into servings. LOOKED as good as it tasted, another star:)
Not a bad egg and sausage casserole however I wish I had put some veggies like onion, garlic, and maybe spinach to give it more variety. I would also recommend using breakfast sausage with herb seasoning for better flavor.
Also, if using a deep glass baking dish adjust cooking time accordingly. I added 30 more minutes. I might use a 7x11 next time.
Great recipe! I've used this one for years. We messed up one year and bought maple sausage instead of plain and have been using maple since!
It was easy and delicious. I even cheated - I made it in the morning so it didn't get the night of soaking. We still enjoyed it and cooked up great.
I added pieces of bread to cover the bottom of dish which soaked up the milk mixture. This added volume to the casserole.
This is a good casserole! I have made it twice. The first time I refrigerated it overnight before cooking. The second time, I let the egg, cheese, and milk mixture set while I fried the sausage. Then I added the sausage after I cooked it and popped it in the oven. Both ways turned out fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Egg Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 217
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