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Tuesday, July 29, 2014

Recipe Round Up: Sausage and Egg Breafast Casserole


I found a similar recipe to this on Pinterest, which used tube crescent rolls and a few different ingredients in different proportions, and I decided I could make it one better using my butterhorn rolls and some other changes. I do this one of two ways, either using hot breakfast sausage and sage, or using chorizo and oregano. I have used everything from cheddar cheese, to pepper jack, to a mystery garlic and herb cheese that I found at the Grocery Outlet. As long as it is that kind of melting cheese that can be shredded and is a flavor you enjoy with whichever sausage you choose, it will be fine.

If you do not have as big a pan as I do, you can make this in a 9" X 13" and a 9" square pan. If you really want only a smaller amount, you will need to reduce everything by about a third to fit into a 9" X 13" pan or divide the recipe by three to fit into a 9" square pan. But, you really want lots of this. It is great reheated (in the oven or toaster oven, or even lightly pan fried) and the extras can be frozen, if you cut them into servings first.

1 recipe butterhorn roll dough
1 1/2 pounds bulk sausage (I use either hot breakfast sausage or chorizo)
1/2 pound cheese, shredded (anything from cheddar to pepper jack, something that will melt well)
1/2 cup finely chopped scallions or chives (optional - I did not use it in the example photographed above, but it really is good with this)
6 eggs
1/2 cup milk
2 teaspoons either dried sage or oregano (depending on the type of sausage you choose)
1/2 teaspoon salt
1/2 teaspoon ground pepper

Grease an 11" X 15" pan well and press the dough into the bottom, pushing up the sides and making a 1/2 - 1" border for the crust. Set aside, covered with a clean kitchen towel. Preheat the oven to 400 F.

Brown your sausage and set aside to cool slightly while you prepare the other ingredients. Shred your cheese, if you have not already. Chop up your scallions or chives as well. Whisk together the eggs, milk, sage or oregano, salt and pepper.

Sprinkle the sausage, cheese, and scallions or chives evenly over the dough inside the border of the crust. Gently pour the egg mixture over the top to cover, without covering the border you have made. Bake 25 minutes, or until egg is just set and bread is puffed and golden brown. Cool about 5 - 10 minutes in the pan, cut and serve. This makes about 24 generous servings. I like to serve it with fruit to offset the saltiness of the sausage and cheese.

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