Egg and Sausage Casserole Recipe

Sausage: Crumbled and cooked, this adds a savory and hearty flavor to the casserole.

Eggs: Beaten to create a fluffy and cohesive base for the casserole.

Milk: Helps to blend the eggs and adds a creamy texture.

Cheddar cheese: Shredded and mixed in for a rich, cheesy flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the casserole.

When preparing the sausage, make sure to cook it thoroughly until it is browned and slightly crispy. This will add a deeper flavor and a pleasant texture to the casserole. Additionally, when whisking the eggs and milk together, ensure they are well combined to create a uniform mixture. This helps in achieving a consistent texture throughout the dish.

• crumbled and cooked sausage - Substitute with crumbled and cooked turkey sausage: Lower in fat and calories, but still provides a similar texture and flavor.

• crumbled and cooked sausage - Substitute with crumbled and cooked vegetarian sausage: A plant-based option that mimics the texture and flavor of sausage for vegetarians.

• beaten eggs - Substitute with egg substitute: Ideal for those who are allergic to eggs or prefer a cholesterol-free option.

• beaten eggs - Substitute with flaxseed meal and water mixture: A vegan alternative that can bind ingredients similarly to eggs.

• milk - Substitute with almond milk: A dairy-free option that works well for lactose-intolerant individuals.

• milk - Substitute with soy milk: Another dairy-free alternative that provides a similar consistency and nutritional profile.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Offers a milder flavor but still melts well.

• shredded cheddar cheese - Substitute with shredded vegan cheese: A dairy-free option that melts and stretches like regular cheese.

• salt - Substitute with sea salt: Provides a slightly different mineral content and flavor profile.

• salt - Substitute with herb salt: Adds additional flavors from herbs while still providing the saltiness needed.

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

• black pepper - Substitute with cayenne pepper: Adds more heat and a different flavor, suitable for those who like a spicier dish.

• Allow the 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.

• If you plan to freeze the casserole, cut it into individual portions. This makes it easier to reheat only what you need.

• Wrap each portion tightly in plastic wrap, then place them in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• For best results, consume frozen casserole within 2-3 months. Beyond this period, the texture and flavor may begin to degrade.

• When ready to reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating and maintains the dish's quality.

• Reheat individual portions in the microwave or oven. For the microwave, place the casserole on a microwave-safe plate and cover with a damp paper towel. Heat on medium power in 1-minute intervals until warmed through.

• To reheat in the oven, preheat to 350°F (175°C). Place the casserole in an oven-safe dish, cover with aluminum foil, and bake for 20-25 minutes or until heated through.

• If reheating a larger portion or the entire casserole, you may need to extend the baking time. Check the internal temperature to ensure it reaches 165°F (74°C) for safe consumption.

• For added freshness, sprinkle a bit of extra shredded cheddar cheese on top before reheating. This will give the casserole a nice, melty finish.

• 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 let the top crisp up slightly.

• Microwave Method:

  1. Cut the casserole into individual portions for even heating.
  2. Place a portion on a microwave-safe plate.
  3. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  4. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover casserole in the skillet, breaking it up slightly to ensure even heating.
  4. Cover with a lid and heat for about 5-7 minutes, stirring occasionally.
  5. Once heated through, serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the casserole in the air fryer basket, ensuring it is in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check for doneness and heat for an additional 2-3 minutes if necessary.

• 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 keep it moist.
  4. Heat for about 15-20 minutes, removing the foil for the last 5 minutes to crisp up the top.
  5. Serve hot and enjoy!

• Oven: Used to preheat and bake the casserole at 350°F (175°C).

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

• Whisk: Used to beat the eggs and mix them with the milk, salt, and pepper.

• Baking dish: Used to pour the mixture into and bake the casserole.

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

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

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

• Spatula: Used to stir in the cooked sausage and shredded cheese into the egg mixture.

• Knife: Used to cut and serve the casserole after it has cooled.

Cook sausage in advance: Prepare and cook the sausage the night before to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to skip the grating step.

Mix ingredients ahead: Combine eggs, milk, salt, and pepper in a bowl and refrigerate overnight.

Grease dish early: Grease the baking dish ahead of time to streamline the process.

Preheat oven early: Start preheating your oven as you begin assembling the casserole.