Egg and Sausage Stuffing Breakfast Casserole

Egg and Sausage Stuffing Breakfast Casserole

If you read my post on Thanksgiving from last year, you know Thanksgiving is my favorite holiday.  As a child I used to spend Thanksgiving at my Grannie’s house, a small house, where you truly felt surrounded by family.  I loved this tradition, year after year.  As an adult I have longed to find my own Thanksgiving tradition.  Last Thanksgiving was a totally different experience, just as this year will be as well.  This year I am spending Thanksgiving at the beach!  The search for Thanksgiving traditions continues.

Even though I am going to celebrate Thanksgiving at the beach this year, I wanted to share my love of the holiday with my extended family who live nearby.  This past Saturday I had family over for a Thanksgiving brunch.  I searched for recipes which would incorporate the flavors of my favorite Thanksgiving dishes; pumpkin pie, mashed potatoes, pecan pie, greens, and stuffing.  I love stuffing!  I make a killer homemade stuffing using my homemade bread.  However, mama did not have time for all that.  I did have time to find and tweak an easy breakfast casserole recipe.  The Egg and Sausage Stuffing Breakfast Casserole I cooked was a winner.  Perhaps this past Saturday will be the beginning of a Thanksgiving tradition.  Whether or not I keep this tradition going is questionable, but this recipe, for sure, is a keeper!

First spray a 9×13 baking dish with cooking spray.  Then evenly spread 2 cups of dry stuffing mix on the bottom of the pan.  I used Pepperidge Farm® Herb Seasoned Stuffing.

Next, add the sausage to a large saute pan over medium heat.  Break the sausage up with a spatula and cook until it begins to brown.  Add the onion and cook for another 5 minutes or until the meat is cooked through and the onion is softened.  Once the sausage is cooked add the minced garlic cloves.  Continue to saute the garlic with the sausage and onion mixture for less than a minute.  Garlic does not need long to cook.   Can you tell my frying pan is “well loved”?   

Drain the excess grease from the sausage.  Transfer the sausage mixture to the baking dish and evenly spread the sausage over the dried stuffing.  Note:  I used one pound of sausage for two casseroles.  If you want a meatier casserole use one pound of sausage per casserole.

Before I could go on to the next step I had to entertain Baby Girl.  Apparently, sitting in the high chair and listening to me talk and sing had lost its appeal.  What does every baby love? Puffs!

Back to the Egg and Sausage Stuffing Breakfast Casserole. Here is where I add my touch to the recipe, the seasoning.  I sprinkle 1/2 a teaspoon of celery salt over the casserole.

Stuffing is  not complete without sage!  I evenly sprinkle one teaspoon of rubbed sage to the casserole.

Now it is time for the eggs and milk.  Whisk together six large eggs and two cups of milk.

Baby Girl is bored of eating puffs.  She wants to whisk as well.

Pour the egg mixture over the sausage and stuffing.  Many recipes call for cheese, I did not add any cheese.

Cover and refrigerate the casserole for a minimum of four hours or overnight.  Bake at 325 degrees for about 40 minutes.

Egg and Sausage Stuffing Breakfast Casserole

Egg and Sausage Stuffing Breakfast Casserole

Ingredients

  • 1/2 to 1 pound of pork sausage
  • 1/2 onion, diced
  • 2-4 gloves garlic, minced
  • 2 cups of dried stuffing mix
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon of celery salt
  • 1/2 teaspoon of black pepper (optional)
  • 6 large eggs
  • 2 cups of milk

Instructions

Spray a 9×13 baking dish with cooking spray.

Evenly spread the dry stuffing mix over the bottom of the baking dish.

Bring a large saute pan over medium heat and add the sausage. Break the sausage up with a spatula and cook until it begins to brown.

Add the onion and cook for another 5 minutes, or until the meat is cooked through and the onion is softened.

Add the minced garlic and cook for 30 seconds.

Drain excess grease from the sausage.

Transfer the cooked sausage mixture to the baking dish and evenly spread over the dry stuffing.

Evenly season the sausage with celery salt and rubbed sage.

Combine the milk and egg, whisk together until incorporated.

Pour egg mixture over the top of the sausage stuffing casserole.

Cover and refrigerate for a minimum of four hours.

Preheat oven to 325 degrees.

Bake for about 40 minutes or until set and cooked through.

Let casserole cool for 5 minutes and cut into squares and serve.

http://www.fourhungryboys.com/2017/11/20/egg-and-sausage-stuffing-breakfast-casserole/

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