Sausage, Egg and Chile Casserole

Sausage, Egg and Chile Casserole

4 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Recipe by  Campbell's Kitchen

“Easy to pop in the oven, this crowd-pleasing dish, featuring sausage, peppers and lots of cheese, is perfect for brunch or a casual supper.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
  2. Stir the celery, onion and peppers in the skillet and cook until tender, stirring occasionally. Stir in the chiles. Remove the skillet from the heat.
  3. Place half the bread cubes into a lightly greased 3-quart shallow baking dish. Layer with the sausage mixture and remaining bread cubes. Beat the eggs and milk in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes.
  4. Bake at 350 degrees F for 45 minutes. Spoon the soup over the casserole. Sprinkle with the cheese.
  5. Bake for 15 minutes or until the cheese is melted.

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Reviews (4)

Rate This Recipe
Levornia
2

Levornia

I must say as soon as it was done I was skeptical but this is DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Robin Monks
0

Robin Monks

Took a lot of effort to prepare and definitely not worth the result. Mushy and rather greasy, didn't look at all appetizing, but edible.

coldbluegrace
0

coldbluegrace

My family had excellent things to say. I did increase the eggs to 6 total. Otherwise, followed recipe exactly as written using my regular white bread. Served with a green tomato salsa,sour cream and a side of country style hashbrowns.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 532 cal
  • 27%
  • Fat
  • 34.2 g
  • 53%
  • Carbs
  • 27.3 g
  • 9%
  • Protein
  • 28 g
  • 56%
  • Cholesterol
  • 192 mg
  • 64%
  • Sodium
  • 1460 mg
  • 58%

Based on a 2,000 calorie diet

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