This recipe was great. I made it for Easter breakfast and it was a big hit! I did change the recipe a little.
My priority was trying to find a “do-ahead” egg recipe, the night before–that DIDN’T have bread in it (as my other entree dish was eggnog french toast w/ cranberries and apples…we Certainly didn’t need more bread!!)
I made this sausage egg casserole for a large Christmas brunch–and it was “rated” by 10 people of various ages, 12 to 80. Everyone Raved about it – the flavors were wonderful!! And… everyone wants the recipe – which to me, is the HIGHEST compliment ~
This is insanely good. didn’t make it low fat, but would try cause I can imagine it would still be good. used whole 16 oz. ground breakfast sausage. had to replace 1 can of jalapenos for 1 can of chilies (still good with a little kick-I didn’t mind). looked weird adding the crumbles of the flour to the egg mixture but once it baked up, it was very good.
Husband asked if there were biscuits in it. make sure you let it sit for 10 minutes or else it’ll be too loose and hard to dish out. I also did let mine bake for maybe 10 minutes more cause it’s had no browning on top after first 50 minutes.
This is a wonderful recipe. I have done it with and without the flour mixture and I personally preferred it without the flour. You can also put these in a muffin tin for individual servings, just bake 20-30 minutes instead.
This is a great make ahead breakfast casserole. I cut the recipe in half. If you do this make sure you use a large enough dish so it will cook within the 40 – 50 minutes. The first time I made it I used a smaller dish and it was too thick to cook through. This also reheats well for leftovers.
This egg casserole is absolutely delicious and easy to prepare. I have made it twice. The taste reminds me of a light and fluffy souffle. I omitted the peppers, because my family does not like spicy food. Both times I prepared it I halved the recipe, and it still comes out beautifully. The second time was for company so even though it was a half recipe, I still used 3/4 lb sausage and the full amount of green onions – for maximum flavor. I did use 6 eggs – in the “half” recipe while using the full amount of green onion and sausage.
2 cups milk
1 pound beef breakfast sausage
1 1/2 cups cheddar cheese, grated, divided
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