Japanese potstickers or spring rolls are often served with gyoza sauce, a mildly spicy dipping sauce.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 (8 ounce) package breakfast sausage
- 12 eggs
- 1 (8 ounce) package shredded Cheddar cheese
- ¾ cup heavy whipping cream
- 1 tablespoon minced onion
- 2 teaspoons dry mustard
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook sausage, breaking it apart with a wooden spoon, until browned and crumbly, 5 to 7 minutes. Spread over the bottom of a 9×13-inch casserole dish.
- Mix eggs, Cheddar cheese, cream, onion, mustard, oregano, salt, and pepper together in a bowl. Pour mixture over the sausage.
- Bake in the preheated oven until firm and cooked through, 30 to 40 minutes.
Nutrition Facts
| Calories | 374 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 355 mg |
| Dietary Fiber | 0 g |
| Protein | 21 g |
| Saturated Fat | 16 g |
| Sodium | 559 mg |
| Sugars | 1 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I made two substitutions since I didn’t have any heavy cream; or chicken sausage; I used sour cream and bacon crumbles instead. I chose to lightly sauté some spinach, green peppers and onions to add into the recipe too. All personal choices, but if I had all the ingredients on hand, I would’ve used them as written in the recipe. Thanks for sharing; we enjoyed it!
Followed recipe. Loved it!!! The seasoning is perfect and the texture is moist but not wet, even when reheating. I cut into 8 pieces and put each piece in a baggy in the fridge. Ate with toast and some strawberries every morning. So satisfying and heats up great. I’m going to make one today with mushrooms, onion, and spinach. All sauteed of course so they don’t release liquid and make eggs runny. An excellent base with worlds of possibility.
Made this for Mothers Day, and the family loved it!
This is an awesome breakfast casserole. I made it and cut it into servings for my breakfast thru the week. Heats up well in the microwave. The only change I made was to add a hand full of baby spinach. Will absolutely make it again.
YUMMY and so fluffy! I mixed it for 10 to 15 min on low speed using my stand mixer. I think the heavy whipping cream made it so fluffy! I served it with fruit and sour cream. I will definitely make this often. It was so easy! 😀
Excellent. Made enough for several days!! Thank you!
I added mushrooms and a bit of diced green pepper, otherwise I followed the recipe exactly. I may have overdone it a bit on the “salt to taste.” Next time I will skip the salt entirely and let people make their own choices.
It was really good! I even had a 2nd piece.
This was EASY. I cooked and crumbled mild chicken sausage the night before and spread it in the bottom of a 9×13 pan. The next day I added the egg mixture. I used half the amount of mustard. Next time I’ll use the whole amount. Baked up in about 15 minutes.
Yum ! I got lots of compliments!
very good, plus easy to change to whatever you like. I like to cook this in muffin tins then wrap individually in saran wrap this makes it quick and easy to grab for work. I make a lot because they freeze well
DELICIOUS!!! We’re ok day 2 of this casserole, and my husband still can’t stop talking about it!!! We have one more day of it, and I am almost sad to see it go. The eggs were perfect… I cut the recipe in half, but otherwise followed the egg recipe to a T. I added other veggies (more onions, mushrooms, and peppers) and did half sausage, half bacon, but the base was the same… sooooo yummy!!! Thanks for an amazing recipe!!!
I followed the suggestions of a couple reviewers and used a 16-oz roll of sausage, but I used turkey breakfast sausage. I don’t care for a lot of mustard, so I used 1 tsp instead of 2 tsp dry mustard. I added a bit of ground red pepper and served the casserole with salsa. Yummy! So easy, and will last all week! This recipe will definitely be used a lot in my house!
This is an amazing base recipe! We are Jewish, so did turkey sausage for the meat. I have a fresh onion allergy in my household, so I subbed 1 tsp of onion powder for the fresh onion and we wanted a little smoky flavor, so I added a heaping 1/8 tsp of chipotle powder. Folks. Even my texture-sensitive, doesn’t like anything remotely spicy, pickiest eater in the house devoured it! I am SO happy to finally have a healthy, easy to fix, go-to breakfast for those busy weekday mornings!
It was very good and easy to make. I didn’t have fresh onion, so I used onion powder and instead of cheddar cheese, I used a shredded cheese blend. My dry mustard was too old, so I ended up using dijon. I halfed the recipe for just my husband and me and we have leftovers.
This is easy, healthy and delicious. I make it for me and my coworkers. Making such a big pan, there is enough for us to have breakfast every morning.
Love it!! I’ve made one with bacon and have made one with sausage links. It keeps well in refrigerator for days and can microwave single servings easily.
I made this twice and it came out great both times. The dried mustard threw me a bit, but I didn’t change the recipe and I’m glad I didn’t. Awesome low-carb breakfast option.
I used half spicy half original flavor sausage. I did not have heavy cream on hand so melted 1/4 c butter to 2/4 c milk and mixed it together. Also omitted ground mustard because not on hand. Added a tap of cream of tartar to the eggs to make them fluffy and viola! Turned out excellent!
also good with bacon
A little heavy on the oregano. Will adjust for next time.