Saturday, February 16, 2008

Sausage and Egg Breakfast Casserole

I had some sausage to use up so made this casserole for our Saturday morning late breakfast. It was delicious. I made something similar for Christmas morning once and everyone loved it. I couldn't find the recipe, but remembered the basics. This amount served 2, but could serve 4 if they aren't piggy like us. This is best served warm, but could also be good at room temp at a brunch or buffet.

1/2 lb of spicy bulk sausage
3 scallions, chopped
1/2 red bell pepper, in small strips
3 eggs
3/4 to 1 cup of milk(adjust until consistency looks right)
1 day-old whole wheat BBQ bun, cubed (they're a little larger and firmer than a hamburger bun)
1/2 teaspoon seasoning salt
1/2 teaspoon paprika
1 teaspoon dry mustard
Dash of Worcestershire sauce
1/2 teaspoon dry basil
black pepper

Brown up the sausage in a pan. Spray an 8"x8" casserole with cooking spray. Spread the crumbled sausage in the bottom of casserole. Saute the red pepper and scallion in the sausage pan, then layer those over the sausage in the casserole. Cube the whole wheat bun and throw it on top.

Beat the 3 eggs with a fork, then add milk to just past the thickened consistency. You don't want it too runny or it won't set. Add seasonings, then pour over the top of other ingredients.

Press bread into egg mixture, then mix so all bread can absorb. Heat your oven to 350 degrees. When the oven is heated, place on center rack for about 25 minutes, or until poking a fork in the center comes out clean. Cool for a few minutes and eat while warm.


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Anonymous said...

Thanks for explaining why eggs won't set in breakfast casseroles. I was searching the Internet for an answer because my casserole has been in the oven almost two hours and it hasn't set. Now I realize the recipe called for way too much milk!