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.
25 minutesmins40 minutesmins1 hourhr5 minutesmins
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Ingredients:
2teaspoonsolive oil
10ouncesPolidori Andouille or Italian Sausage
2cupsgreen onionssliced
1tablespoonfresh thymechopped
4garlic clovesminced
4 1/2cupsfat-free milk
1 1/2cupsquick-cooking polentauncooked
1/4teaspoonsalt
4ouncescheddar cheeseshredded
1.75ouncesParmigiano-Reggiano cheesegrated
2teaspoonshot pepper sauce
4 large eggslightly 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.