Dried Sausage And Pastrami Egg Casserole Recipes

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DRIED SAUSAGE AND PASTRAMI EGG CASSEROLE



Dried Sausage and Pastrami Egg Casserole image

Make and share this Dried Sausage and Pastrami Egg Casserole recipe from Food.com.

Provided by Nermine

Categories     Meat

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9

10 eggs
1/2 lb pastrami
1/2 lb dry sausage
2 large tomatoes
2 large bell peppers
1 chili pepper
salt and pepper
2 tablespoons vegetable oil
2 tablespoons tomato paste

Steps:

  • chop up tomatoes , bell peppers , chilli , sausages and pastrami.
  • add vegtable oil to a midium casserole dish and add the chopped vagtebales stir fry for about 10 minutes.
  • add the tomato paste and cook for another 10 minutes
  • add the sausages and pastrami and let them cook for 10 minutes
  • using a spoon try to make room for each egg and break them one at a time.
  • cover it and and turn down the heat until eggs are cooked.
  • serve it with pita bread.

Nutrition Facts : Calories 440.7, Fat 31.4, SaturatedFat 9.5, Cholesterol 479.8, Sodium 1006.9, Carbohydrate 9.8, Fiber 2.4, Sugar 5.5, Protein 29.4

PASTRAMI REUBEN CASSEROLE



Pastrami Reuben Casserole image

Make and share this Pastrami Reuben Casserole recipe from Food.com.

Provided by Kathy

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb deli pastrami, sliced
4 -6 ounces swiss cheese
16 ounces sauerkraut
4 tablespoons thousand island dressing
4 tablespoons mayonnaise
1 tablespoon dill relish

Steps:

  • Preheat oven to 350°F Grease a large casserole dish.
  • Layer slices of pastrami, scrunching to create an uneven layer. You don't want a slab of pastrami.
  • Drain sauerkraut and layer over the pastrami. Top with cheese.
  • Bake 15-20 minutes or until cheese melts.
  • Meanwhile, combine dressing, mayonnaise and relish.
  • Remove casserole from oven. Top with dressing and serve.

SAUSAGE AND EGG CASSEROLE



Sausage and Egg Casserole image

For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. -Gayle Grigg, Phoenix, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 10 servings.

Number Of Ingredients 7

1 pound bulk pork sausage
6 large eggs
2 cups 2% milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded cheddar cheese

Steps:

  • In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. , Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 271 calories, Fat 18g fat (7g saturated fat), Cholesterol 151mg cholesterol, Sodium 736mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

SAUSAGE AND EGG CASSEROLE



Sausage and Egg Casserole image

The perfect combination of eggs, sausage, bread, and cheese. Tender, delicious, and the family likes it!

Provided by Kathleen Donnelly Ernst

Categories     Breakfast and Brunch     Eggs

Time 9h35m

Yield 8

Number Of Ingredients 7

1 pound bulk pork sausage
8 eggs
2 ½ cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese

Steps:

  • Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7x11-inch baking dish. Cover and refrigerate for 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.
  • Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 14.1 g, Cholesterol 239.4 mg, Fat 24.1 g, Fiber 0.5 g, Protein 21.6 g, SaturatedFat 9.9 g, Sodium 1113.6 mg, Sugar 4.8 g

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