Sausage Breakfast Casserole With Sun Dried Tomatoes Recipes

BREAKFAST CASSEROLE WITH SUNDRIED TOMATOES AND SPINACH

Steps:

• In a large frying pan over medium heat cook the sausage until almost done. Drain and rinse.
• Place the sausage back in the pan and add the peppers and onions. Saute over medium heat 3 to 4 minutes.
• Add the chopped spinach and sundried tomatoes. Stir until mixed.
• Grease a 13 x 9 inch pan
• In a large bowl, whisk together the eggs, milk, salt and pepper
• ASSEMBLE THE CASSEROLE: Place half the sausage mixture on the bottom of the pan. Top that with half the bread. Sprinkle with half the cheese. Top with remaining meat mixture and more bread. Pour milk/egg mixture over the top. Press down gently with spatula. Sprinkle with remaining cheese.
• Bake 30 to 40 minutes at 350 or until top is lightly browned and eggs are set.
• Let cool 15 to 20 minutes before serving.

SAUSAGE BREAKFAST CASSEROLE WITH SUN-DRIED TOMATOES

Steps:

• In a large skillet over medium-high heat, cook sausage, stirring occasionally, and breaking up meat with a spoon, until browned, 8 to 10 minutes. Add onion; cook. Stirring, until soft, 8 to 10 minutes. Stir in sun-dried tomatoes. Transfer to a plate; let cool until barely warm.
• Butter an 8-inch-square baking dish. In a large bowl, whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange half the bread in a slightly overlapping layer in bottom of dish. Scatter half the sausage mixture and then half the cheese over the bread. Repeat with remaining bread, sausage, and cheese, pressing firmly. Pour egg mixture over layers. Cover and refrigerate at least 20 minutes or up to overnight.
• Preheat oven to 350 degrees. Bake, uncovered, until puffed and golden and a toothpick inserted into center comes out clean, 35 to 45 minutes.

ITALIAN BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees. Spray bottom of a 9x13 or similar sized baking dish with cooking spray.
• In a large skillet over medium-high heat, saute sausage until cooked through. Remove and set aside, leaving grease from pork in bottom of skillet.
• Add diced onion to the skillet and saute until softened, about 6 minutes. Add garlic and saute for another minute. Remove from heat.
• In a large bowl, stir together cooked sausage, thawed hash browns, cooked onion and garlic, sun dried tomatoes, and grated fresh Asiago PDO cheese.
• In a medium sized bowl, whisk together eggs, milk, pepper, and seasoned salt. Once well combined pour over hash brown mixture and stir until well mixed.
• Pour mixture into prepared baking dish. Cover with aluminum foil and bake for 40 minutes.
• Remove foil, sprinkle grated aged Asiago PDO cheese over top of casserole and bake for another 15 minutes, or until cheese is melted and top is lightly browned.

SAUSAGE AND EGG CASSEROLE WITH SUN-DRIED TOMATOES AND MOZZARELLA

Steps:

• 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.

SAUSAGE, EGG AND SUN-DRIED TOMATO CASSEROLE

Steps:

• Preheat oven to 375.
• Butter 13x9x2 glass baking dish.
• Remove sausage from casings and sauté over medium heat until browned, about 10 minutes. Add green onion. Drain oil packed tomatoes and add along with 2 tablespoons parsley, stir until mixed well.
• Spread sausage mixture in prepared dish. (At this point you can cover and refrigerate overnight.Continue the next step the following day.).
• Whisk eggs, egg yolks, half and half, whipping cream and mozzarella in a large bowl, blend well.
• Pour over sausage mixture then sprinkle remaining 2 tablespoons parsley on top.
• Bake until knife in center comes out clean, about 30 minutes. Let stand 5 minutes before serving.

SAUSAGE AND CHEESE STRATA WITH SUN-DRIED TOMATOES

Steps:

• Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain.
• Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well.
• Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight.
• Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.

EGG CASSEROLE WITH SAUSAGE AND SUN-DRIED TOMATOES

Steps:

• 1. Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish with non-stick cooking spray; set aside.
• 2. In a large skillet, brown sausage. Drain if necessary.
• 3. In a large bowl, combine cubed bread, sun-dried tomatoes, cheeses and cooked sausage. Pour into prepared dish. Whisk together milk, eggs and egg whites. Pour over bread mixture.
• 4. Bake for 45 minutes or until light golden brown. Let sit about 10 minutes before cutting.