Weekend Seasoned Rise And Shine Sausage Casserole Breakfast Bak Recipes

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WEEKEND SEASONED RISE AND SHINE SAUSAGE CASSEROLE (BREAKFAST BAK



Weekend Seasoned Rise and Shine Sausage Casserole (Breakfast Bak image

This is recipe originally from Jimmy Dean. It is similar to the Rise and Shine casserole listed on this site but is seasoned and includes the bread too. Perfect for a weekend breakfast or brunch or for a holiday or birthday morning. It is somewhat labor intensive in that you have to remember to refridgerate it but not too long and take it out before baking for an hour but not longer than 2 and you have to let it sit when you really just want to eat it right away. But it takes a lot of the prep out of chopping etc. So check it out.Thus preparation time includes refrigeration time, prep and letting it sit after baking. Serve this to family and friends. Enjoy. ChefDLH

Provided by ChefDLH

Categories     Breakfast

Time 10h15m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups light cream (substitute Half & Half if light cream is unavailable)
6 large eggs, lightly beaten
1/4 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon red pepper
1/2 teaspoon dry mustard
1/2-3/4 teaspoon Worcestershire sauce
18 ounces jimmy dean skillets- sausage (this is a frozen item)
6 slices white bread, crusts off
1/2 lb cheese, and grated recommended (yellow cheese (Sharp)

Steps:

  • Preheat oven to 350°. Using about 1 tablespoon butter or margarine, grease the bottom and sides of a 3-quart casserole dish. Layer bottom only of casserole dish with white bread; bread should touch but not overlap. Pour package of Jimmy Dean Skillets on top of bread, evenly distribute from side to side. Cover with 1 1/2 cup cheese.
  • Mix eggs, cream, paprika, black pepper, red pepper, dry mustard and Worcestershire Sauce together. Pour on top of Skillet mixture. Top with remaining cheese.
  • Cover and refrigerate 8 hours (overnight is okay). Take out of the refrigerator at least 1 hour prior to cooking. (no more than 2). Bake 1 hour at 350°. Let casserole should stand 15 - 20 minutes before serving.

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.

RISE AND SHINE BREAKFAST CASSEROLE



Rise and Shine Breakfast Casserole image

This recipe is a cross between a traditional breakfast casserole and a tater tot casserole. So good! It's savory and makes for a hearty breakfast. All of the work is done the night before. The best part is just having to pop it in the oven in the morning. This feeds a nice sized family and would be great on a holiday morning when...

Provided by Holly Watson

Categories     Breakfast

Time 1h5m

Number Of Ingredients 8

6 - 12 slice bread (use your favorite)
1/2 - 1 lb bacon (or sausage if you prefer)
1 pkg shredded cheese (8 oz)
1 pkg tater tots (32 oz)
8 eggs
2 1/2 c milk
1/2 c heavy cream or half and half (can use 1/2 cup more milk if you dont have any)
salt & pepper, to taste

Steps:

  • 1. Spray a large casserole dish with non-stick spray.
  • 2. Tear the 6-12 slices of bread into pieces about the size of a half-dollar. Line the bottom of the pan with the bread. Make sure the bottom of the pan is completely covered. Set aside.
  • 3. Fully cook the bacon (or sausage) in a skillet. Remove and pat dry with a paper towel to get rid of the extra grease. **Note: You can use as much or as little meat as you want. If you have a meat lover in the family you might want to try both bacon and sausage together in this recipe.**
  • 4. Spread the meat generously over the bread, making sure the meat is evenly distributed. Sprinkle 1/2 the bag of cheese on top of the bacon/bread layer. Set aside.
  • 5. Bake tater tots as directed on package. Once they are crispy & golden brown, place them on top of the cheese layer. Using a fork, run over tater tots to break some open so there will be potatoes in every bite. Set aside.
  • 6. In a medium/large bowl, crack 8 eggs (if making a smaller casserole you may have to use 6; or if a larger about 10+) Scramble the eggs with a fork. Add 2 1/2 cups milk and 1/2 cup heavy cream to the egg mixture and whisk well. Season to taste with salt and pepper. **Note: Again if you do not have these on hand or want to trim the calories just substitute for an additional 1/2 cup milk.***
  • 7. Pour egg/milk over the casserole, paying special attention to the corners and sides as they tend to dry out if they don't have enough liquid.
  • 8. Sprinkle the other 1/2 bag of shredded cheese on the top of the casserole.
  • 9. Cover with foil and let refrigerate overnight. (You don't necessarily have to do this step but it makes the casserole a hundred times better! Really easy to make it the night beforehand and just pop it in the oven in the morning!)
  • 10. Remove from refrigerator. Remove tin foil. Bake at 350 degrees for 45-60 minutes depending on your oven. **Note: You can always put the foil back over the dish to prevent premature browning/burning.**
  • 11. Let cool for about 5 minutes before serving. Enjoy! :)

SAUSAGE AND POTATO BREAKFAST CASSEROLE



Sausage and Potato Breakfast Casserole image

This is a super easy and delicious brunch dish. I found it on Epicurious.com. I made it this weekend and doubled it. I also used cubed hash browns instead of shredded and did not use a glass pan. I think I would add to the cooking time by 5-10 minutes to accomodate these changes. I also omitted the green onion and suggest using O'Brien potatoes as a variation. Everyone loved this. I reheated leftovers the next day and added eggs which was another tasty concoction.

Provided by surus

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb bulk sausage
2 teaspoons flour
1 1/2 cups whole milk (do not use low fat)
1 (16 ounce) package frozen shredded hash browns
4 green onions, finely chopped
1 1/4 grated cheddar cheese

Steps:

  • Preheat oven to 350*.
  • Butter a 8x8 glass pan.
  • Cook sausage until browned, breaking up into small pieces.
  • Add flour to sausage, then milk.
  • Stir until mixture comes to a boil and thickens, about 5 min.
  • Arrange potatoes in prepared dish (no need to thaw).
  • Top with 1/3 of onions, 1 C.
  • of cheese, 1/3 of onions, sausage mixture and remaining 1/4 of cheese.
  • Bake uncovered until potatoes are tender, about 45 min.
  • Sprinkle with remaining onions and serve.

Nutrition Facts : Calories 279.7, Fat 16.5, SaturatedFat 5, Cholesterol 61.3, Sodium 426.3, Carbohydrate 17.5, Fiber 1.3, Sugar 3.4, Protein 15.1

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