Egg and Sausage Casserole Recipe

Sausage: Adds a savory and slightly spicy flavor to the casserole.

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

Milk: Helps to create a creamy texture and balances the flavors.

Cheddar cheese: Adds a sharp, tangy flavor and a gooey texture when melted.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor profile.

To ensure your casserole has a perfectly fluffy texture, whisk the eggs vigorously until they are fully combined and slightly frothy. This incorporates air into the mixture, which helps the casserole rise and become light and airy. Additionally, make sure the sausage is evenly crumbled and distributed throughout the egg mixture to ensure every bite is packed with 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 offers a plant-based alternative while maintaining the savory taste.

• beaten eggs - Substitute with egg substitute: Egg substitutes are great for those with egg allergies or dietary restrictions.

• beaten eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg; this is a vegan alternative that helps bind the ingredients.

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

• milk - Substitute with soy milk: Soy milk is another dairy-free alternative that provides a similar consistency.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella offers a milder flavor but melts similarly to cheddar.

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

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement for regular salt, offering a slightly different mineral content.

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

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different spice profile, perfect for those who like a kick.

• Allow the casserole to cool completely before storing. This helps to prevent condensation, which can make the dish soggy.
• Transfer the cooled casserole into an airtight container or wrap it tightly with plastic wrap or aluminum foil.
• Store in the refrigerator for up to 3-4 days. For longer storage, freezing is recommended.
• To freeze, cut the casserole into individual portions. This makes it easier to reheat only what you need.
• Wrap each portion tightly with plastic wrap and then place them in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze for up to 2-3 months. For best results, use within the first month to maintain optimal flavor and texture.
• When ready to reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating and prevents the dish from becoming watery.
• Reheat in the oven at 350°F (175°C) for about 20-25 minutes or until heated through. Cover with aluminum foil to prevent the top from over-browning.
• For a quicker option, reheat individual portions in the microwave on medium power for 2-3 minutes, checking and stirring halfway through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover egg and sausage 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 crisp up the top if desired.

• Microwave Method:

  1. Cut the casserole into individual serving sizes.
  2. Place a serving on a microwave-safe plate.
  3. Cover with a microwave-safe lid or another plate to keep moisture in.
  4. Microwave 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 heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover casserole in the skillet.
  4. Cover with a lid to trap the heat and moisture.
  5. Cook for about 5-7 minutes, flipping halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole pieces in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, checking halfway through.
  4. If needed, continue heating in 2-minute intervals until warmed through.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover casserole on a toaster oven tray.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, removing the foil for the last 5 minutes to crisp the top.

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

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

• Whisk: Used to beat the eggs and mix the ingredients thoroughly.

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

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

• Baking dish: Used to hold the casserole 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 shredded cheese into the egg mixture.

• Knife: Used to cut the casserole into portions after it has cooled for a few minutes.

Pre-cook sausage: Cook and crumble the sausage ahead of time and store it in the fridge.

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

Mix ingredients in advance: Combine the eggs, milk, salt, and pepper the night before and store in the fridge.

Grease the dish early: Prepare your baking dish by greasing it ahead of time.

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