Egg and Sausage Casserole Recipe

Sausage: Provides a savory and meaty flavor to the casserole.

Eggs: The base of the casserole, giving it structure and richness.

Milk: Adds creaminess and helps to bind the ingredients together.

Cheddar cheese: Adds a sharp, cheesy flavor and melts beautifully.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the casserole.

When preparing this egg and sausage casserole, ensure that the sausage is thoroughly cooked and crumbled into small, even pieces. This will help distribute the flavor evenly throughout the dish. Additionally, whisk the eggs and milk mixture until it is completely smooth and well combined, which will result in a more uniform texture. For an extra touch, consider adding a pinch of nutmeg or paprika to the mixture for a subtle depth of flavor.

• cooked and crumbled sausage - Substitute with cooked and crumbled turkey sausage: Turkey sausage is a leaner option and provides a similar texture and flavor.

• cooked and crumbled sausage - Substitute with cooked and crumbled vegetarian sausage: Vegetarian sausage is a great alternative for those who prefer a plant-based diet.

• beaten eggs - Substitute with egg substitute: Egg substitutes are ideal for those who are vegan or have egg allergies.

• beaten eggs - Substitute with silken tofu: Silken tofu can mimic the texture of eggs and is a good source of protein for vegans.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in casseroles.

• milk - Substitute with oat milk: Oat milk is another dairy-free option that adds a creamy texture.

• shredded cheddar cheese - Substitute with shredded vegan cheese: Vegan cheese is a good alternative for those avoiding dairy.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella provides a milder flavor and melts well in casseroles.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the egg and sausage casserole to cool completely at room temperature before storing or freezing. This helps prevent condensation, which can make the dish soggy.

• For storing in the refrigerator:

  1. Transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil.
  2. Store in the refrigerator for up to 3-4 days.
  3. Reheat individual portions in the microwave for 1-2 minutes, or until heated through. Alternatively, reheat the entire casserole in the oven at 350°F (175°C) for about 15-20 minutes.

• For freezing:

  1. Cut the cooled casserole into individual portions for easier reheating.
  2. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date.
  3. Freeze for up to 2-3 months.
  4. To reheat, thaw the portions overnight in the refrigerator. Reheat in the microwave for 2-3 minutes or in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

• For best results, avoid freezing the casserole with vegetables that have high water content, as they can become mushy when thawed. If you wish to add vegetables, consider adding them fresh after reheating.

• If you plan to make the casserole ahead of time and freeze it before baking:

  1. Assemble the casserole as directed but do not bake it.
  2. Cover tightly with plastic wrap and aluminum foil.
  3. Freeze for up to 2-3 months.
  4. When ready to bake, thaw overnight in the refrigerator.
  5. Bake at 350°F (175°C) for 45-50 minutes, or until set and heated through.

• Preheat your oven to 350°F (175°C). Place the leftover egg and sausage casserole in an oven-safe dish, cover it with aluminum foil to prevent it from drying out, and bake for about 20-25 minutes, or until heated through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate, cover it with a microwave-safe lid or another plate to retain moisture, and heat on medium power for 2-3 minutes. Check if it's heated through; if not, continue to heat in 30-second intervals.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat, add a small amount of olive oil or butter, and place the casserole slices in the skillet. Cover with a lid and cook for about 5-7 minutes, flipping halfway through, until both sides are golden and the center is hot.

• For an air fryer, preheat it to 350°F (175°C). Place the casserole pieces in the basket, making sure they are not overcrowded. Heat for about 5-7 minutes, checking halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the casserole on a baking sheet and cover with foil. Heat for about 15-20 minutes, or until warmed through. Remove the foil for the last 5 minutes if you want a slightly crispy top.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: Used to combine the eggs, milk, salt, and pepper together.

• Whisk: Used to beat the eggs and mix them thoroughly with the milk, salt, and pepper.

• Measuring cups: Used to measure out the milk and shredded cheddar cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper precisely.

• Baking dish: Used to hold the egg and sausage mixture while it bakes in the oven.

• Cooking spray: Used to grease the baking dish to prevent the casserole from sticking.

• Spatula: Used to stir in the cooked sausage and cheese into the egg mixture.

• Cooling rack: Used to let the casserole cool for a few minutes after baking.

Pre-cook the sausage: Cook and crumble the sausage ahead of time and store it in the fridge. This will save you time when assembling the casserole.

Use pre-shredded cheese: Opt for pre-shredded cheddar cheese to cut down on prep time. It’s a convenient way to save a few minutes.

Mix ingredients in advance: Combine the eggs, milk, salt, and pepper the night before. Store the mixture in the fridge and simply stir in the sausage and cheese before baking.

Grease the dish ahead: Grease your baking dish in advance to streamline the assembly process.