|Asian: One Step at a Time|
|by Jody Vasello|
This work covers 80 of the most popular recipes from the Asian kitchen taken from Chinese, Thai, Vietnamese, Japanese, and Indonesian cuisines.
1 - 10 of about 840 for egg-sausage breakfast casserole
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.
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.
Brown sausage, drain ... large bowl, combine eggs, milk, mustard, ... before, covered and stored in refrigerator. Then bake at 350 degrees for 40-50 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 and ... and cheese. Combine egg, milk, and ... and pour over casserole. Cover and refrigerate over night. Bake at 350 degrees for 30 minutes.
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.
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.
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.
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.
Brown sausage and ... Drain meat. Beat eggs. Add cubed ... greased 8x12 inch casserole dish. Refrigerate overnight. ... Set out 5 minutes before serving.
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