Sausage Egg Casserole Recipe

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

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

Milk: Helps to create a creamy texture and blend the ingredients.

Salt: Enhances the overall flavor of the dish.

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

Cheddar cheese: Melts into the casserole, adding a gooey, cheesy goodness.

To ensure your casserole has a fluffy texture, make sure to thoroughly whisk the eggs and milk mixture until it is well combined and slightly frothy. This incorporates air into the mixture, which helps the casserole rise and become light and airy. Additionally, evenly distribute the sausage and cheese throughout the mixture to ensure every bite is flavorful.

• 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 tofu: Tofu is a great vegetarian alternative that can be seasoned to mimic sausage flavors.

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

• beaten eggs - Substitute with flaxseed meal and water mixture: Mixing flaxseed meal with water creates a gel-like consistency that can replace eggs in baking and cooking.

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

• milk - Substitute with oat milk: Oat milk is another dairy-free option that has a creamy texture similar to cow's milk.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the recipe.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, often used in lighter-colored dishes.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor, so use sparingly.

• cheddar or your choice shredded cheese - Substitute with mozzarella cheese: Mozzarella provides a milder flavor and a gooey texture.

• cheddar or your choice shredded cheese - Substitute with nutritional yeast: Nutritional yeast is a vegan alternative that provides a cheesy flavor without dairy.

• Allow the sausage egg casserole to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.
• For longer storage, cut the casserole into individual portions. Wrap each portion tightly in plastic wrap and then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• When ready to enjoy, thaw the frozen portions in the refrigerator overnight. Reheat in the microwave or oven until warmed through.
• To reheat in the oven, preheat to 350°F (175°C). Place the thawed casserole in an oven-safe dish and cover with aluminum foil. Bake for about 20 minutes or until heated through.
• For a quick microwave option, place a portion on a microwave-safe plate and cover with a damp paper towel. Heat on medium power for 2-3 minutes, checking halfway through.
• If you prefer a crispy top, uncover the casserole during the last few minutes of reheating in the oven or use the broil setting for a minute or two.
• Always check the internal temperature to ensure it reaches at least 165°F (74°C) for safe consumption.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover sausage egg casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent it from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top get slightly crispy.

• Microwave Method:

  1. Cut the casserole into individual portions for even reheating.
  2. Place a portion on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to retain moisture.
  4. Heat on medium power for 1-2 minutes, checking halfway through.
  5. If not heated through, continue in 30-second intervals until hot.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the casserole slices in the skillet.
  4. Cover with a lid to help retain moisture.
  5. Heat for about 5-7 minutes, flipping halfway through, until warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the casserole slices in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through.
  4. If needed, continue heating in 2-minute intervals until hot and slightly crispy on the outside.

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

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

• Whisk: Essential for beating the eggs and combining them with the milk and seasonings.

• Baking dish: The container where the casserole mixture is poured and baked.

• Measuring cups: Used to measure the milk accurately.

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

• Cheese grater: If you're shredding your own cheese, this tool is necessary.

• Spatula: Useful for stirring in the cooked sausage and shredded cheese into the egg mixture.

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

• Knife: If you need to cut the sausage into smaller pieces before cooking.

• Skillet: Used to cook and crumble the sausage before adding it to the casserole mixture.

Prep ingredients ahead: Cook and crumble the sausage the night before and store it in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Mix in a blender: Combine eggs, milk, salt, and pepper in a blender for a quick and even mix.

Line the baking dish: Use parchment paper to line the baking dish for easy cleanup.

Batch cooking: Double the recipe and freeze half for a quick meal later.