Tuesday, February 9, 2010

Chicken Tuesdays--Breakfast Casseroles

Since MamaBear is doing breakfast today, I got to thinking mmm sounds good, wish we had a Denny's nearby-I always liked them for "on the road" food. If you have a Dennys nearby they are serving free grand slam breakfast today. Take the Chicken Tuesday tour and learn the details at our hostess Mamabear's site.

Thinking of doing Breakfast Casseroles-these are great for a crowd of people staying at your house overnite.

Spicy Breakfast Casserole Here is a spicy version with sausage


  • 12 to 16 ounces smoked andouille sausage, thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup chopped red or green bell pepper
  • 6 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon Creole seasoning
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh chopped parsley, optional
  • 4 slices bread torn in 1-inch pieces, or use 2 large croissants, sliced sandwich-style and torn
  • 2 medium tomatoes, diced
  • 2 cups shredded Cheddar cheese
  • salt and pepper


Heat oven to 350�. Butter a 2-quart baking dish.

In a large skillet, cook sliced sausage with the onion and bell pepper until vegetables are translucent. Whisk eggs with milk in a bowl with the Creole seasoning, pepper, and parsley, if using; set aside.

Arrange torn bread over the bottom of the buttered baking dish. Sprinkle with the sausage mixture and the diced tomatoes. Top with Cheddar cheese then pour the egg mixture evenly over the top. Sprinkle with salt and pepper. Bake for 35 to 40 minutes, until puffy and lightly browned.
Serves 6.

Note: there are some really nice spicy chicken sausages available now-those would be great in this recipe too

Or How about little mini quiches?

Picture of Mini Mushroom-and-Sausage Quiches Recipe

This is from Eating Well and makes about a dozen Mini Mushroom and Sausage Quiches


  • 8 ounces turkey breakfast sausage , removed from casing and crumbled into small pieces
  • 1 teaspoon extra-virgin olive oil
  • 8 ounces mushrooms, sliced
  • 1/4 cup sliced scallions
  • 1/4 cup shredded Swiss cheese
  • 1 teaspoon freshly ground pepper
  • 5 eggs
  • 3 egg whites
  • 1 cup 1% milk


Position rack in center of oven; preheat to 325�F. Coat a nonstick muffin tin generously with cooking spray (see Tip).

Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.

Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.

Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.

A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups


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