The Best Venison Sausage & Egg Casserole
Breakfast casseroles are a guaranteed crowd-pleaser for any occasion, and this Venison Sausage and Egg Casserole is a favorite in our house. Every Thanksgiving, Christmas, and Easter for as long as I can remember, we’ve had a Sausage and Egg Casserole for breakfast. In recent years, I've made it my own by using my homemade venison breakfast sausage. Simple, no-frills ingredients and minimal prep time makes this overnight casserole a perfect dish to share with family on those busy holiday mornings like Christmas brunch.HOW TO MAKE SAUSAGE AND EGG CASSEROLE1. Lightly coat a 9- x 13-inch baking dish with nonstick cooking spray.2. Heat a large skillet over medium heat. Add sausage and cook, breaking it into bite-size pieces using a wooden spoon. Cook until brown and slightly crispy on some pieces, 10 – 12 minutes. Drain off most of the grease and set aside. 3. Combine eggs, milk, and soup in a large bowl. Whisk until well combined. 4. Spread the bread cubes evenly into the bottom of the greased baking dish. Then sprinkle the sausage and cheese evenly over the bread.5. Pour the egg mixture evenly over the ingredients in the pan. Cover and chill overnight.6. Prior to baking preheat oven to 350°F. Bake for 45 minutes, covered with aluminum foil. Then bake uncovered for another 30 minutes.7. Remove from oven when done and serve warm.CAN I MAKE THIS CASSEROLE AHEAD OF TIME?You can make this venison sausage and egg casserole a day ahead of time or freeze it to bake another day – like Christmas morning!To make the day before, prepare everything as directed, up until baking. Cover the casserole and store it (unbaked) in the refrigerator overnight for up to 24 hours. Bake according to the recipe instructions listed below.To freeze the sausage and egg casserole, prepare the recipe in your 9- x 13-inch baking dish. Cover well with the lid it comes with or plastic wrap and then aluminum foil and freeze for up to 3 months. Before baking, allow it to thaw overnight in the refrigerator, and then let it come to room temperature before baking.COME HUNT IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Venison Sausage and Egg Casserole, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Venison Sausage and Egg Casserole Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 2 pounds venison breakfast sausage
- 6 eggs, beaten
- 2 1/2 cups milk
- 1 can of cream of mushroom soup
- 10 white bread slices, cubed
- 8 ounces Cheddar cheese, grated
Instructions
- Lightly coat a 9- x 13-inch baking dish with nonstick cooking spray.
- Heat a large skillet over medium heat. Add sausage and cook, breaking it into bite-size pieces using a wooden spoon. Cook until brown and slightly crispy on some pieces, 10 – 12 minutes. Drain off most of the grease and set aside.
- Combine eggs, milk, and soup in a large bowl. Whisk until well combined.
- Spread the bread cubes evenly into the bottom of the greased baking dish. Then sprinkle the sausage and cheese evenly over the bread.
- Pour the egg mixture evenly over the ingredients in the pan. Cover and chill overnight.
- Prior to baking preheat oven to 350°F. Bake for 45 minutes, covered with aluminum foil. Then bake uncovered for another 30 minutes.
- Remove from oven when done and serve warm.
Tried this recipe? Tag me Today!Mention @wildgameandfish or tag #wildgameandfish
One Response