|by Tobie Puttock|
Launch head chef at Jamie Oliver's Fifteen London, and now head chef at Fifteen, Melbourne, Australia, Tobie Puttock cooks ripper Italian food.
Results 1 - 10 of about 840 for egg-sausage breakfast casserole
Brown sausage and ... Drain meat. Beat eggs. Add cubed ... greased 8x12 inch casserole dish. Refrigerate overnight. ... Set out 5 minutes before serving.
Slice 3 of the eggs into the bottom of a 2 quart casserole. Layer 1/2 ... together the evening ahead, store in the refrigerator, and bake the next morning.
Brown sausage and ... and cheese. Combine egg, milk, and ... and pour over casserole. Cover and refrigerate over night. Bake at 350 degrees for 30 minutes.
Fry and drain ... Mix together 6 eggs and 2 cups ... appears dry; I usually do. Bake at 350°F for 45 minutes or until center is done, but do not overbake.
Line a greased ... of cheese. Beat eggs, 2 cups ... onion. Pour over casserole. Bake at ... hours. NOTE: Must be made 12 hours before serving. Serves 8 to 10.
Cook sausage; drain. ... x 13 inch casserole. Add sausage and cheese. Combine eggs and milk in ... 40 to 50 minutes. Serve with fruit and toast. Serves 8.
Cook and crumble ... sausage. Top with cheese. Combine eggs and milk. Beat well. Pour over cheese. Chill for 8 hours. Bake at 350 degrees for 40 minutes.
1/2 stick butter ... Mix together 6 eggs, 2 cups ... ounces grated Cheddar cheese on sausage. Pour egg mixture over top. Bake at 375 degrees for 45 minutes.
Brown sausage, drain ... large bowl, combine eggs, milk, mustard, ... before, covered and stored in refrigerator. Then bake at 350 degrees for 40-50 minutes.
Saute sausage; drain. ... Then layer meat, egg and milk mixture and cheese in that order. Cover and refrigerate overnight. Bake at 375 degrees for 45 minutes.
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