Egg and Beef Sausage Casserole
This is a simple and very hearty casserole, perfect for gatherings. If you prefer, you can substitute bacon for the beef sausage.
Ingredients
Serves: 6
- 12 eggs, beaten
- 750g beef sausage, casings removed
- 500g grated Cheddar cheese, divided
- 7 slices white bread, torn into pieces
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- Preheat oven to 180 degrees C.
- Brown ground sausage in a large frypan over medium-high heat. Drain off grease and set aside to cool. Pour the eggs into a lightly greased 20x30cm baking dish.
- In a separate large bowl combine the sausage, bread and 300g of the cheese. Mix well and pour this into the egg mixture. Top with the remaining cheese and cover with foil.
- Bake for 15 minutes, uncover and bake until casserole is golden brown and bubbly.
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Reviews and Ratings
Global Ratings:
(221)
Reviews in English (188)
The casserole was great! I used 1.5 lbs of bacon instead of the sausage, added three green onions, mixed it all the night before and refrigereated overnight. I baked it at 375 for 40 minutes, the first 15 covered. I took it to a church breakfast, and they loved it! I'll definitely make it again. - 27 Mar 2005 (Review from Allrecipes USA and Canada)
I increased the eggs to 16, added 8 slices of day old bread and tossed the sausage/bread mix lightly with the egg mix. I also added 5 T milk, 1 tsp salt, and 1/4 tsp pepper to the eggs. I used 2 c sharp cheddar in the egg mix, and topped it with another c of shredded cheddar/monterey jack blend. I used pam non stick cooking spray to coat the pan, but think a light coat of crisco shortening would have been better as some of it stuck a little. I baked it for 25-30 minutes instead of the 15 indicated. Will feed 9. My gang loved it! - 07 Aug 2005 (Review from Allrecipes USA and Canada)
My family REALLY liked this. We substituted bacon for the sausage (just because of preference) and it was SO good! As we discussed it though, next time we'll probably add a few extra eggs and maybe toss the mix around a bit just so there aren't so many crusty bits of bread otherwise this recipe is a keeper! - 02 Aug 2002 (Review from Allrecipes USA and Canada)
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