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Sausage bacon and egg casserole is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Sausage bacon and egg casserole is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook sausage bacon and egg casserole using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sausage bacon and egg casserole:
- Prepare 3 Italian sausage links, casings removed
- Make ready 1 package bacon
- Make ready 10 eggs
- Take 1/2 C. Milk
- Prepare 1 1/2 C. Shredded cheddar cheese
- Take 2 green onions, chopped
- Prepare To taste Salt and pepper
Prepare it the night before and pop it in the oven in the morning. For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. You can substitute ham or bacon for the sausage or can swap in different veggies depending on what you have on hand. Pour over layered. lightly brown and set.
Instructions to make Sausage bacon and egg casserole:
- Preheat oven to 375° F
- Remove sausage casings and cook in a skillet on medium-high heat. Cook and crumble until cooked through. Remove and pour into greased baking dish.
- Cook bacon in batches in same skillet until crispy. Remove and place on paper towels to remove excess grease. Chop and add 3/4 of the bacon to sausage.
- In a medium bowl whisk eggs, milk, 1 cup of cheddar cheese and salt and pepper to taste.
- Pour egg mixture over sausage and bacon and stir. Add remaining 1/2 cup cheese on top. Cover with foil and bake 25 minutes.
- Remove from oven and top with remaining bacon and cook another 10 minutes. Broil last 2 minutes if you like your cheese a little crispy.
- Top with green onions.
Bacon and egg casserole with spinach and basil is a fresh and filling meal perfect for sharing with guests for breakfast or brunch. Make it ahead of time, and/or eat on it throughout the week. Big batch breakfast recipes are always attractive to me. This is our favorite breakfast (and any meal) casserole ever! The Hawaiian bread is the key.
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