Sausage Egg Casserole
Total TimePrep: 20 min. + chilling Bake: 30 min. + standing
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Outstanding! Used skim milk to cut down on fat. Did not use salt due to saltiness of sausage.
Everyone loved this. The only change I made was that I used Stovetop stuffing in place of the white bread. It was delicious! I will definitely make this over and over again.
Omg! Really good. I added ham, bacon, and lightly browned green peppers, oh! And some frozen cubed potatoes! This was a total hit. I would definitely make it again! I topped it with sour cream and fresh tomatoes! We had fresh fruit and buttered toast . yummy
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I added a chopped vidalia onion and next time I may add some mild green chilis. I also use challah for my cubed bread. I made it in the morning (not overnight) and it was fine. Just like all egg casseroles, it was even better the next day! This recipe is a keeper!
The flavor was a bit overbearing with bread. Although, I froze the remaining portions and when reheated the flavor of the sausage and eggs were more enhanced. Great recipie for on a budged and large group.
I made this on vacation last week and it was a hit. I added some crumbled bacon and ham as well as the sausage to make a nice meaty dish.
Really yummy. I served it for Christmas brunch and everybody loved it.
I think this is a great basic egg bake recipe that I will use over and over - with modifications to suit my family. We never eat white bread, so I substituted seasoned croutons. Also, I added some precooked bacon (the kind that comes in a bag) because I only had 3/4th pound of sausage on hand. I think it worked well. Overall, this was super easy to put together, and I love that you can make it the night before and bake it in the morning. Yum-o!