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ImpossibleTM Sausage Breakfast Casserole Recipe

Chef J Michael Melton
by
A plate of hot Impossible Sausage Breakfast Casserole garnished with green onions.
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  • 8Servings
  • Super Easy
  • 8Ingredients
  • 15 minPreparation
  • 70 minCooking
  • 85 Total TimeTotal Time

It's so satisfying to present a delicious and beautiful centerpiece dish for brunch that is also so simple to make. This Impossible™ Sausage Breakfast Casserole recipe comes to us from Chef J. Michael Melton's dad. This tasty family classic brought everyone to the table for breakfast. We've updated it to feature Impossible™ Sausage Made From Plants, and with some options for a fully plant-based brunch main course. Enjoy this hearty recipe from our family to yours!

8 Ingredients

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  • 1 Package Impossible™ Sausage Made From Plants, Savory
  • 8 slices white bread
  • 8 Eggs or plant-based liquid egg replacement
  • 2 Cups whole milk or full fat oat milk
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon dry mustard
  • 2 Cups grated cheddar cheese or plant-based cheese
  • thinly sliced green onions or hollandaise sauce, if desired
4 steps
  1. Cook the Impossible Sausage

    Add oil to a large sauté pan over medium-high heat. Crumble Impossible Sausage into the pan. Sear until golden brown and cooked through, about 6 minutes. Set aside to cool.

  2. Combine

    Cut up bread into small cubes, and layer with cooked Impossible Sausage and cheese in a 13x9 inch baking dish. Whisk eggs together with milk, salt and dry mustard thoroughly. Pour egg mixture over the bread, cover, and refrigerate overnight.

  3. Bake

    Preheat oven to 350°F. Remove casserole from the fridge, uncover, and bake for approximately 1 hour, or until egg mixture is set, nicely puffed and golden brown. Please note the casserole will deflate, and that's ok!

  4. Serve and Enjoy

    Allow to cool 10-15 minutes before serving. Scoop out large portions for a hearty breakfast or brunch and garnish with sliced green onions, or homemade hollandaise sauce if desired. Enjoy!

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