This sausage and egg bake makes a delicious main dish for brunch or breakfast for dinner and requires very little preparation. It’s perfect for both. Classics like egg casseroles and egg muffins are filling and protein-rich, and they can be made as far in advance as possible.
Adding healthy ingredients to this sausage egg casserole makes it light and nutrient-rich. Low-calorie egg muffins are a quick and easy on-the-go breakfast. Egg muffins make an excellent brunch or appetizer option. We fold thawed frozen hash browns and plenty of cheese into the beaten eggs and sausage after they are cooked. After a short while, you will have perfectly tender potatoes, fluffy, creamy eggs, and a melty, golden cheese slicer.
Sausage egg casserole has spinach, tomatoes, and yogurt as its main ingredients. It is also lighter because milk instead of cream is used. My version of the Cowboy Breakfast Casserole is adapted from Epicurious. I cut out some steps and added fresh ingredients.
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Tips For Making A Quick Egg Casserole
- Due to the variable number of eggs in the casserole, the baking time will depend on its thickness.
- Slice the bread into cubes after it has been toasted or slightly dried out. We prefer cubes smaller than 2 inches because they mix more easily with the other ingredients, creating the best taste and texture.
- You will need half a pound of sausage and half a pound of bacon to prepare a bacon sausage and egg casserole.
- For a richer casserole, you can replace milk with half milk and half cream or half and half.
- For the freezing casserole, cut it into individual portions, allow to cool, wrap each portion in a paper towel, and freeze in a freezer bag.
- Original sausages, maple sausages, or zesty sausages can be used, so choose the flavor that suits you best.
- Serve with chives or green onions sliced.
What is the cause of my soggy breakfast casserole?
Breakfast casseroles that involve eggs (most) should be prepared with an understanding of their moisture content. If you want to substitute different vegetables, such as chopped yellow onion for scallions or small bits of broccoli for bell peppers, remember to cook them first. In terms of cheese, it’s best to go for low-moisture varieties (e.g. not fresh mozzarella).
Does the sausage have to be browned before being added to the casserole?
Browning is not mandatory but highly recommended because it produces more flavor by removing excess fat. You may have to bake the meat for longer if the sausage is not fully cooked after the 40-minute cooking time. Make these pork sausage recipes if you have leftover pork sausage.
Is it possible to freeze the egg casserole?
The casserole made with eggs and sausage can be frozen. If you are freezing an unbaked casserole for up to 3 months, be sure to freeze it correctly. Bake frozen foods after completely thawing in the best compact refrigerator for 24 to 36 hours. You should remove the food from the fridge 30 minutes before baking. In the middle of the cake, insert a knife and bake for 50-60 minutes or until clean. Will there be leftovers? Thaw and reheat individual servings of the cooked casserole in the convection microwave for a quick and easy breakfast. Make sure your egg and sausage casserole comes out fresh by following these other freezer tips.
Can this breakfast casserole be made in advance?
Breakfast casserole can be made a day ahead or frozen and baked the next day! If making one day in advance, prepare all ingredients up until baking. Wrap the casserole in plastic wrap and place it in the refrigerator overnight or for up to one day. When baking the next morning, follow the recipe directions.
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The recipe for breakfast casserole can be prepared and then frozen. Wrap it tightly in plastic wrap, then wrap it in tin foil and freeze it for two to three months. Afterward, let it come to room temperature before baking as directed by the recipe. Thaw it overnight in the refrigerator.
Is it possible to make this healthy sausage egg casserole gluten-free or low carb?
Sure, don’t eat any bread at all. Add a teaspoon of dry mustard powder in place of the Dijon mustard. If you prefer gluten-free bread, use that instead.
- ¼ tsp Salt
- 10 Large eggs
- ½ cup Butter melted
- 1 tsp Baking powder
- 1 16 oz Cottage cheese
- ¼ cup All purpose flour
- ¼ tsp Ground black pepper
- 1 lb Bulk breakfast sausage
- 2 cup Shredded cheddar cheese
- The oven should be preheated to 400 degrees F. Use nonstick cooking spray to coat a 9-inch by 13-inch pan.
- Over medium heat, cook breakfast sausage while breaking it into crumbles. Cook until the sausage no longer has a pink color.
- Remove excess fat from the plate by rubbing it with paper towels. Let it cool for a minimum of 10 minutes.
- Then mix butter, cottage cheese, cheddar cheese, flour, baking powder, and pepper together. Then whisk in eggs, until the mixture resembles thick pudding. Stir in sausages that have been cooked and cooled.
- Put the batter into the baking pan and bake for 30-40 minutes or until it's browned and set. Let cool for about five minutes before serving.
- You can freeze it after slicing, storing it in individual containers, and serving it fresh. You can defrost it in the microwave.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 403Cholesterol: 226mgSodium: 681mgCarbohydrates: 4gFiber: 2gSugar: 20g