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Egg and Sausage Casserole Recipe

Writes Ramona Bubb of Reedsville, Pennsylvania, “When we have friends stay overnight, I usually make this recipe and everyone enjoys it.” This hot and filling meal makes a great dinner, and is also a hearty way to start the day.

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Egg and Sausage Casserole Recipe

Prep: 20 min. + chilling Bake: 40 min.

Yield: 6 Servings

20 40 60

Ingredients

1 pound bulk Johnsonville® Ground Sausage
1/3 cup chopped onion
1 celery rib, chopped
6 eggs
2 cups whole milk
1/2 to 1 teaspoon salt
1 teaspoon spicy brown mustard
4 cups seasoned stuffing cubes, toasted
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain and set aside. In a large bowl, beat the eggs, milk, salt and mustard. Stir in the stuffing cubes, cheese and sausage mixture.
Transfer to a greased 11-in. x 7-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6 servings.

Nutritional Facts 1 serving (1 piece) equals 445 calories, 24 g fat (11 g saturated fat), 274 mg cholesterol, 1,256 mg sodium, 32 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Sausage Egg Casserole in Simple & Delicious November/December 2006, p14