Sausage and Polenta Breakfast Casserole
Sausage and Polenta Breakfast Casserole is a hearty and flavorful morning dish that combines the richness of Polidori sausage with creamy polenta and eggs, all baked to perfection. This satisfying casserole offers a delightful blend of textures and tastes, making it a perfect choice for a hearty breakfast or brunch.
Made with:
Polidori Andouille or Italian Sausage
Polidori Andouille or Italian Sausage
25 minutes
40 minutes
1 hour 5 minutes
Ingredients:
- 2 teaspoons olive oil
- 10 ounces Polidori Andouille or Italian Sausage
- 2 cups green onions sliced
- 1 tablespoon fresh thyme chopped
- 4 garlic cloves minced
- 4 1/2 cups fat-free milk
- 1 1/2 cups quick-cooking polenta uncooked
- 1/4 teaspoon salt
- 4 ounces cheddar cheese shredded
- 1.75 ounces Parmigiano-Reggiano cheese grated
- 2 teaspoons hot pepper sauce
- 4 large eggs lightly beaten
Directions:
- Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add sausage; sauté 3 minutes or until browned. Add onions, thyme, and garlic; sauté 5 minutes. Remove from heat.
- Bring milk to a simmer in a large saucepan. Reduce heat to medium-low. Stir in polenta and salt; simmer 7 minutes, stirring frequently with a whisk. Remove from heat. Add cheeses; stir until cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add sausage mixture; stir well to combine. Spread polenta mixture into a 2-quart glass or ceramic broiler-safe baking dish coated with cooking spray. Cool to room temperature. Cover surface with plastic wrap; refrigerate overnight.
- Preheat oven to 425°.
- Uncover dish. Bake at 425° for 25 minutes or just until set.
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