Egg and sausage casserole - anyone? About This Page:

[greystone98]

Anyone have a good egg and sausage casserole recipe? This is a dish I've eaten as a guest many times but never tried myself before and thought I might make during the holidays.

Anyone willing to share?
Thanks in advance,

Debbi

[Bert & Sully]

SAUSAGE & EGG CASSEROLE WITH SUN-DRIED TOMATOES & MOZZARELLA

1 pound Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 garlic cloves, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 tablespoons chopped fresh parsley

5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream
2 cups grated mozzarella cheese
1/2 teaspoon salt

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Sauté sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and sauté 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.)

Whisk eggs, egg yolks, half and half, whipping cream, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over sausage mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

Makes 8 servings.

[Bert & Sully]

What about taking it from a quiche angle?

SAUSAGE & RED BELL PEPPER QUICHE

1/2 cup plus 2 tablespoons all-purpose flour
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon cold vegetable shortening
1/2 teaspoon salt
3/4 pound hot or sweet Italian sausage, casings discarded and the meat chopped
2 red bell peppers, minced (about 1 1/4 cups)
1/4 cup grated Cheddar
2 tablespoons freshly grated Parmesan
2 large eggs
1/2 cup heavy cream
3 tablespoons milk

In a bowl blend together the flour, the butter, the shortening, and a pinch of salt until the mixture resembles meal, add 1 1/2 tablespoons ice water, and toss the mixture until the water is incorporated, adding more water if necessary to form the dough into a ball. Pat the dough into 7 1/2-inch tart pan with a removable rim and bake the shell in the bottom third of a preheated 425°F. oven for 7 minutes, or until it is just golden.

While the shell is baking, in a large skillet cook the sausage with the bell peppers, covered, over moderately high heat, stirring and breaking up any lumps, for 7 minutes, or until the sausage is no longer pink and the bell peppers are soft, and drain the mixture, discarding the excess fat. Transfer the mixture to a bowl, stir in the remaining salt, the Cheddar, and the Parmesan, and spread the mixture in the bottom of the shell. In a bowl whisk together the eggs, the cream, and the milk, pour the egg mixture over the sausage mixture, and bake the quiche on a baking sheet in the middle of a preheated 425°F. oven for 15 minutes. Reduce the temperature to 350°F. and bake the quiche for 10 minutes more.

Serves 2 as an entrée.

[Bert & Sully]

SAUSAGE & TOMATO QUICHE

1 8-inch frozen pie crust, baked
1 cup shredded mozzarella
3 sweet Italian sausages, crumbled and cooked
2 egg yolks
1 egg
1/2 teaspoon salt
1/8 teaspoon dried red pepper flakes
2 cups whipping cream
1 large tomato, halved crosswise, seeded and thinly sliced
1 teaspoon dried oregano, crumbled

Preheat oven to 425°F. Place pie crust on cookie sheet. Place cheese and sausage in pie crust. Beat together yolks, egg, salt and red pepper flakes. Mix in cream. Pour into pie crust. Place tomato in circular pattern atop quiche. Sprinkle with oregano. Bake
15 minutes. Reduce oven temperature to 300°F. Bake until tester inserted in center comes out clean, about 40 minutes. Let stand 10 minutes. Serve warm.

Serves 6 to 8.

[Janet 46]

Just before Thanksgiving I started a thread titled Breakfast casseroles and Steve gave me a really good one to try. I made it here and brought it to Pennsylvania and everyone thought it was great. And it went great with mimosas! [img]graemlins/yuma.gif[/img] YUM!

[greystone98]

Thanks you guys! Wow, Elaine, 3 recipes! Sun dried tomatoes and monzarella sounds heavenly. And with Allyson's and Janet's tip about one from Steve, I have so many to choose from, I may have to try them all. [img]graemlins/yuma.gif[/img]

You are each so thoughtful to post these. I really appreciate it and can't wait to try one or more!

Debbi

[Bert & Sully]

[img]images/icons/wink.gif[/img] Bon Appetit!

[DVC_Don]

[img]graemlins/yuma.gif[/img]

[allysonh]

I have one that can be used with sausage, bacon or ham:

Oven to 350° F

Prepare a 13 x 9 pan -- butter sides and bottom of pan

(I was advised not to use Pam - it makes the bread soggy)


Pillsbury Crescent Rolls (1 package of 8)

6 large/x-large eggs

1/2 cup milk

1 lb. bacon, ham or sausage cooked

shredded cheese of your choice (I use mozzarella and a cheddar mixture)

Spread Crescent rolls in a buttered pan. Mix eggs and milk - pour over crescent rolls in pan. Spread meat over eggs. Spread shredded cheese of your choice over top. Bake on top rack of a 350 oven for 25-30 minutes.



Enjoy!

[ 12-10-2002, 12:31 PM: Message edited by: allysonh ]