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Monday, December 26, 2016

Sausage, Egg, and Cheese Casserole - Making Mornings Easy

When you first wake up and you're resembling something more out of a Romero movie than your normal self, blindly staggering towards the coffee, do you ever wish for an effortless breakfast that doesn't consist of packaged convenience food? This recipe is your wish granted!


This casserole is so easy because you mix it the night before. So, in the morning, all you have to do is put it in the oven and, bam, home-cooked breakfast without the work first thing in the morning. This was perfect for our Christmas morning and will probably be a weekend favorite as well.

The only thing that actually has to be cooked the night before is the ground sausage. You could even take that a step further though. During your meal prep daus, you could scramble sausage to freeze as well, making this recipe that much easier.


This recipe is great for building onto as well. You could add onions, peppers, ham, bacon, tomatoes, anything that you would like in an omelet would probably work in this recipe. So, don't be afraid to experiment with variations.

Something to keep in mind since this casserole stays in the fridge overnight, be aware of the baking dish you use. If you're using an aluminum pan, no worries; but if you're using glass, then you have two options. Either let it sit on the counter in the morning until it's not cold, or put it in the oven before you turn it on. The second way is the simplest and is the way that I personally do it. Nothing will ruin a breakfast quicker than glass shards in your casserole.


Sausage, Egg, and Cheese Casserole Recipe (Step-by-step instructions video)
1 lb Ground Sausage (Cooked and Drained)
6 Eggs
1 Cup Milk
6 Slices of Sandwich Bread
1 Cup Shredded Cheese
1/2 tsp Salt
2 Dashes of Pepper

Directions
1. Scramble eggs and milk in medium mixing bowl. Add salt and pepper.
2. Cut crust off of bread and cut into 1-inch cubes.
3. Stir bread into egg mixture.
4. Stir in sausage and cheese.
5. Out in casserole dish, cover and put in fridge overnight.
6. In the morning, bake at 350°F for 25-30 minutes until butterknife inserted in center comes out clean. Enjoy!


I hope that you enjoy this casserole as much as we do! If you make it, please share a photo on Twitter using #Alacuisinellc. Have you ever made this casserole before? Do you have a variation?

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