Egg and Sausage Casserole

By • October 31, 2016 0 Comments

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Egg and Sausage Casserole


Author Notes: My mom used to make this whenever company came and she needed to feed a crowd in the morning. Many of the components--sausage, scallions, mushrooms, bread--are similar to those of stuffing, so this recipe is great for sweeping up any unused ingredients (or uneaten stuffing!) after a holiday dinner.

This casserole also graciously accepts other miscellaneous substitutions; try it with ham instead of sausage, leeks instead of scallions, or really any variety of bread or semi-hard cheese (such as gouda or Swiss) left over from your appetizer course.
Julia

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Serves 10

  • 1 1/2 pounds sweet Italian sausage, crumbled
  • 8 scallions, chopped
  • 4 ounces mushrooms, sliced
  • 9 slices sandwich bread, torn into chunks
  • 8 ounces sharp cheddar, grated and divided
  • 10 large eggs
  • 3 cups whole milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon paprika
  1. Preheat the oven to 350 degrees. Lightly grease a 13x9" baking pan with vegetable oil or cooking spray.
  2. Heat a skillet over medium heat. Add sausage and cook through. Remove sausage from skillet to a large bowl, leaving 1-2 tablespoons of fat in the skillet.
  3. Add scallions and mushrooms to skillet and sauté until softened and the mushrooms are slightly shrunken, 4-5 minutes. Add scallions, mushrooms, and torn bread to sausage and toss to combine.
  4. In another bowl, whisk together eggs, milk, Worcestershire sauce, and spices until combined.
  5. Add the sausage/bread mixture in an even layer to the casserole dish. Sprinkle with half the shredded cheese. Pour egg mixture on top, and top with remaining cheese.
  6. Cover with foil and bake in the center of the oven for 25-35 minutes. Once the eggs have set but the edges have not significantly browned, remove foil and bake for another 10-15 minutes, or until top is brown and bubbly and eggs are set.
  7. Cool slightly (10-15 minutes), slice and serve.

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