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When I serve a crowd for breakfast, I offer some classic recipes like Danish cream cheese, baked oatmeal and this simple but satisfying egg and sausage casserole.
When I'm entertaining, I often turn to casseroles. They feed a lot of people, they are easy to make and no one can resist all that cheese! This sausage egg casserole is my favorite recipe for breakfast and brunch. Always get great reviews from family and friends!
How is the sausage egg casserole made?
First, cook some sausage in a skillet, being careful to break the sausage into small pieces while cooking. Place your frozen potatoes in the bottom of a baking sheet in a single layer. Whisk the eggs, milk, grated cheese, and a little salt and pepper in a bowl. Add the cooked sausage to that egg mix and you can pour it all over the potatoes. Sprinkle a little cheese on top and bake the saucepan until golden.
While the casserole is baking, put some chopped tomatoes, avocado, and parsley in a bowl for topping. When the saucepan is ready, take it out and put the tomato on the saucepan, then serve and enjoy!
Tips for Sausage Egg Casserole
- I like to use pork sausage, but you can also use turkey sausage if you prefer.
- You can use grated potato croquettes instead of potatoes for a different flavor and texture.
- The potatoes enter the frozen saucepan, there is no need to defrost them.
- Feel free to use other cheeses like mozzarella, Gouda, or Monterey Jack.
- You can add your favorite cooked vegetables to the saucepan, such as sauteed onions, peppers, spinach, or mushrooms.
How do you know when an egg casserole is made?
You can tell when an egg casserole is made because the top will be golden and the center will be firm and firm. If you remove the pan from the oven and it ripples like it's still liquid, you will need more time to bake. You should check the center of the saucepan with a thermometer to make sure the internal temperature of the saucepan has reached 165 degrees F. If you put a skewer or fork in the center of the plate, it should be clean or a little cheesy when the saucepan it's cooked through, but you shouldn't see liquid egg.
How long does the egg casserole last in the refrigerator?
This saucepan remains fresh in the refrigerator for 3 days. Be sure to keep the saucepan in an airtight container. Since there is egg and milk in the saucepan, you will want to discard it after 3 days in the refrigerator.
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Can the egg casserole be frozen?
You can freeze this casserole to eat later. It keeps well about 3 months in the freezer. If you freeze it, you'll want to cut individual pieces and wrap them in plastic wrap before freezing them, or wrap the pan tightly in foil. The saucepan should be stored in an airtight container.
This sausage egg casserole has it all, meat, cheese, eggs and potatoes! When you want a hearty breakfast for friends, a group or even just for yourself, this saucepan is the perfect choice.
More breakfast recipes you will enjoy
- Breakfast Egg Muffins
- Breakfast burritos
- tropical smoothie
- Butter waffles
- Baked oatmeal
Sausage Egg Casserole
This sausage egg casserole is loaded with hearty sausages, potatoes, and cheese, all baked together with golden perfection. Add a layer of fresh avocado and tomato, then cut and serve.
Preparation time: 15 minutes Cook time: 45 minutes Total time: 1 hour
Servings: 8 servings Calories: 447kcal
- 1 pound recalled breakfast sausage casings
- 16 ounces frozen potatoes
- 12 eggs
- 2 cups divided grated cheddar cheese
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon of pepper
- Cooking spray
- 3 tomatoes, seeded and diced
- 1 avocado, pitted, peeled and diced
- 2 tablespoons of chopped parsley
- Preheat oven to 375 degrees. Coat a 9 × 13-inch skillet with cooking spray.
- Cook the sausage in a frying pan, breaking it with a spoon, until it is golden brown and well cooked. Discard any excess fat.
- Arrange the potatoes in a single layer at the bottom of the pan.
- In a large bowl, mix the eggs and milk until well combined.
- Add 1 cup of cheese along with the cooked sausage, salt and pepper.
- Pour the egg mixture over the potatoes.
- Sprinkle the remaining cheese over the top of the egg mixture.
- Bake for 45 minutes or until center is set.
- Place the tomatoes, avocado, and parsley in a bowl; stir to combine. Season to taste with salt.
- Put the tomato mixture on the saucepan and serve.
- It is not necessary to defrost the fries, they go directly from the freezer to the saucepan.
- If you prefer, you can substitute a pound of cooked bacon for the sausage.
Calories :: 447kcal | Carbohydrates: 10 g | Protein: 25g | Fat: 22g | Saturated Fat: 16g | Sodium: 1356mg | Fiber: 4g | Sugar: 2g