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Egg and Sausage Breakfast Casserole


I just said a sad goodbye to the last of my holiday company. I had family come and go for 18 days straight. While I didn’t cook a big breakfast every day, I wanted to greet my guests a couple of mornings with a hot breakfast. I had experimented with many recipes in the past, but couldn’t seem to make one I loved. My quest was to make an egg casserole with no bread or potatoes, to offset the carb count of fruit salad, and fruit butters/jams I also served with biscuits. I’m finally happy with a recipe for egg and sausage casserole that’s light tasting, yet substantial. This casserole is fluffy, moist, and full of flavor. It’s a winner.

Fluffy Egg and Sausage Breakfast Casserole

18 eggs
1 cup of sour cream or plain yogurt
1 cup of milk (I use whole milk)
1 1/2 cups sharp cheddar cheese
2 TBSPs dehydrated onion
1 pound of cooked, and drained breakfast sausage crumbles
salt and pepper to taste

Preheat oven to 325. Beat eggs with milk.

IMG_20160102_064520474Beat sour cream or yogurt, and onion in egg/milk mixture. Add cheese and sausage. Pour into a 9×13, greased casserole dish. Bake for 45 minutes, or an hour. Edges should start turning a little brown, and pulling away from the pan when done. Don’t overcook and lose the delicious moist texture and flavor!






{ 4 comments… add one }
  • Nancy January 5, 2016, 12:54 AM

    I can attest to the fact that it was super delicious!

  • Jenny January 5, 2016, 4:48 PM

    How many would you say it serves? And do you think it could easily be cut in half?

    • Laura Macklem January 7, 2016, 1:26 PM

      Jenny, it can easily cut in half, I’m just not certain what it does to cooking time. I would say this serves 10 nice portions.

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