AuthorKathleen GloverCategoryBreakfastDifficultyBeginnerThis egg and sausage casserole brings me back to Christmas morning breakfasts. This dish is so easy to whip up and waking up to a busy house full of Christmas energy, that's what we all need. But this Casserole is great for any occasion, paired perfectly with some biscuits or a fruit salad it is a full and complete breakfast.
This is also the perfect time to use up leftover vegetables we all have in the back of our fridges, throw in some leftover bell peppers, spinach, or broccoli and you've got a veggie-packed start to your day.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Line the bottom of the prepared baking dish with dough, and prebake for 8-10 minutes. Then sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and the dough.
Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Ingredients
Directions
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Line the bottom of the prepared baking dish with dough, and prebake for 8-10 minutes. Then sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and the dough.
Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.