When you’re searching for a delicious dish that feeds a hungry crowd for breakfast and doesn’t need to wake up before the sun, you ‘re over, and you’re looking for something. This Fireman’s Overnight Breakfast Casserole does all of the above and packed in with a lot of flavors.
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Breakfast Casserole Recipe
Ingredients:
For the casserole:
1 pound ground breakfast sausage
4 cups sharp cheddar cheese, grated
(12) eggs
(1) large onion, chopped
(1) red bell pepper, chopped
1 cup heavy whipping cream
1/4 cup green onion, chopped
(8 oz) sliced mushroom
Kosher salt and freshly ground pepper, to taste
For the gravy:
2 cups of milk
1/4 cup all-purpose flour
1-2 tbsp butter or oil
To taste: kosher salt and ground pepper
Directions:
Preheat oven when you’re about to bake at 350 ° F. Lightly grease and set aside a baking dish of 9×13 inches.
Add the sausage in a large skillet over medium heat, breaking it up with a wooden spoon. If meat is brown, put onions, mushrooms, and bell pepper into the skillet, cook until the vegetables are soft and the meat cooks
for 6-7 minutes. Add and stir green onion from skillet and remove meat and vegetables, and set aside to cool. (Drain not drain.)
While the vegetables and meat are good, make the gravy:
In an undrained pan, add the butter or oil. Once melted, whisk in the flour for 2 minutes and allow to cook.
Gradually whisk in the milk and cook until it thickens the gravy. Simmer for another 2-3 minutes, then season with salt and pepper. Cover and set aside (or place it overnight in a container to chill).
Crack the eggs evenly across the bottom of the platter in the prepared baking dish, keeping yolks intact. Poke a hole with the toothpick in each yolk and pour the cream over the egg tops. Sprinkle 1/2 cheese on top.
In the baking dish, spoon sausage mixture over the eggs and butter, then top with remaining cheese. Cover the platter with foil and cool up overnight.
Bake for 30 minutes in a preheated oven. Remove foil and cook 30 minutes more. Serve with country gravy.
Note:
Put gravy in a secure microwave dish. Add some milk to release gravity and heat at 45-second intervals, alternating between them until heavy is heated. The stove can also be heated over medium heat and fine-tuned with a little milk.
Ingredients
- For the casserole:
- 1 pound ground breakfast sausage
- 4 cups sharp cheddar cheese, grated
- (12) eggs
- (1) large onion, chopped
- (1) red bell pepper, chopped
- 1 cup heavy whipping cream
- 1/4 cup green onion, chopped
- (8 oz) sliced mushroom
- Kosher salt and freshly ground pepper, to taste
- For the gravy:
- 2 cups of milk
- 1/4 cup all-purpose flour
- 1-2 tbsp butter or oil
- To taste: kosher salt and ground pepper
Instructions
Preheat oven when you're about to bake at 350 ° F. Lightly grease and set aside a baking dish of 9x13 inches.
Add the sausage in a large skillet over medium heat, breaking it up with a wooden spoon. If meat is brown, put onions, mushrooms, and bell pepper into the skillet, cook until the vegetables are soft and the meat cooks
for 6-7 minutes. Add and stir green onion from skillet and remove meat and vegetables, and set aside to cool. (Drain not drain.)
While the vegetables and meat are good, make the gravy:
In an undrained pan, add the butter or oil. Once melted, whisk in the flour for 2 minutes and allow to cook.
Gradually whisk in the milk and cook until it thickens the gravy. Simmer for another 2-3 minutes, then season with salt and pepper. Cover and set aside (or place it overnight in a container to chill).
Crack the eggs evenly across the bottom of the platter in the prepared baking dish, keeping yolks intact. Poke a hole with the toothpick in each yolk and pour the cream over the egg tops. Sprinkle 1/2 cheese on top.
In the baking dish, spoon sausage mixture over the eggs and butter, then top with remaining cheese. Cover the platter with foil and cool up overnight.
Bake for 30 minutes in a preheated oven. Remove foil and cook 30 minutes more. Serve with country gravy.
Note:
Put gravy in a secure microwave dish. Add some milk to release gravity and heat at 45-second intervals, alternating between them until heavy is heated. The stove can also be heated over medium heat and fine-tuned with a little milk.
