This breakfast casserole is easy to make, delicious, and will quickly become a family favorite! It’s full of flavor, can be made ahead, can be frozen, and can be reheated.

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This yummy casserole has never let me down and is my go-to breakfast recipe when I want something more than just a bowl of cereal.

What I love about this recipe, in addition to the wonderful flavor, is that the recipe makes two pies, so it’s perfect for feeding a crowd!

If I don’t have a crowd to feed, I bake both pies but freeze one of them for later.  Leftovers can be refrigerated and popped into the microwave when you’re ready for another serving.

pieces of sausage and egg breakfast casserole on a white plate with a fork cutting into itPin

I traditionally serve this recipe for Christmas morning breakfast to my family.

I make the recipe ahead of time and just pop it in the oven on Christmas morning while packages are being opened.

Since individual servings reheat so well in the microwave, everyone can just eat when they’re ready.

TIP: When reheating in a microwave oven, I recommend covering the portion with a slightly dampened paper towel.  Sounds crazy, but that prevents the crust from drying out and becoming chewy.

Yummy Breakfast Casserole



Servings 16

Your family will love you for making this yummy delicious breakfast casserole! It can be frozen after baking or eaten right away. The recipe makes two pies, so it’s great for feeding a crowd. Or freeze one after baking and enjoy the other as soon as it’s ready. It reheats wonderfully, so make it over the weekend and pop a piece in the microwave each weekday morning for a nutritious, tummy filling breakfast.

Author Suzy @ Worthing Court Blog

  • 1 lb ground sausage
  • 3 cups shredded swiss cheese
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 12 eggs
  • 2 cups light cream
  • 1/2 tsp salt
  • 2 uncooked pie shells
  • Place and arrange a pie shell in each pie dish. Set aside.
  • Crumble sausage and cook until completely done. Drain cooked sausage on a paper towel.
  • Allow the sausage to cool a little and mix with the shredded swiss cheese.
  • Place half of the sausage and cheese mixture into the bottom of each pie shell and spread around evenly.
  • Lightly beat all of the eggs.
  • Combine remaining ingredients together and add to the beaten eggs.
  • Pour half of the mixture into each shell, over the sausage. Do not stir. The sausage may float to the top.
  • Bake at 375 degrees for 40 – 45 minutes, until firm in the middle of the pie.
  • Cool on a baking rack.

Can freeze after baking and warm in the microwave.


DISCLAIMER: I am not a Nutritionist. I rely on information from third parties to provide all nutritional information, which can vary depending upon brands of products used.

If you’re attending a potluck brunch, I’ve got ya covered!  Once baked, this breakfast casserole will travel well and can easily be reheated.

If you’re going to reheat an entire casserole pie in the oven, I would slightly under-bake it, so that the eggs are still “wet”, but not runny.  Then cover the casserole with a piece of tin foil and reheat at 350 F degrees until hot and the eggs are set.

pieces of sausage and egg breakfast casserole on a white plate with a forkPin

And this casserole isn’t just for breakfast – how about breakfast for dinner? This is a true comfort food that will nicely fill those empty spots in your tummy at the end of a long day.

I’ve tried lots of different breakfast casserole recipes, but none of them were as tasty and as perfect for preparing ahead as this one.  Give it a try and let me know what you think!

This breakfast casserole makes two pies, can be made ahead and frozen and super tasty || Worthing CourtPin

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