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sausage and polenta breakfast casserole

breezermom avatar
Recipe by
Lynette !
@breezermom
Gulf Breeze, FL

This is a breakfast casserole you can make the day before and bake in the morning. I think it is hearty enough that you could enjoy this for dinner!

yield 8 serving(s)
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For sausage and polenta breakfast casserole

  • 2 tsp
    olive oil
  • 10 oz
    smoked sausage (i prefer conecuh), diced
  • 2 c
    green onions, sliced
  • 1 Tbsp
    fresh thyme, chopped
  • 4 clove
    garlic, minced
  • 4 1/2 c
    milk
  • 1 1/2 c
    quick-cooking polenta, uncooked
  • 1/4 tsp
    salt
  • 4 oz
    cheddar cheese, shredded
  • 1 3/4 oz
    parmigiano-reggiano cheese, grated (about 1/3 cup)
  • 2 tsp
    hot pepper sauce
  • 4 lg
    eggs, lightly beaten
  • cooking spray

How To Make sausage and polenta breakfast casserole

  • 1
    Heat a large nonstick skillet over medium high heat. Add oil; swirl to coat. Add the sausage; saute 3 minutes or until browned. Add the onions, thyme, and garlic; saute 5 minutes. Remove from heat.
  • 2
    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 the cheeses; stir until the cheeses melt. Place the polenta mixture in a large bowl; let stand 15 minutes, stirring occasionally. Stir in pepper sauce and eggs. Add the sausage mixture; stir well to combine,
  • 3
    Spread the mixture into a 2 quart glass or ceramic broiler-safe baking dish coated with cooking spray. At this point you can go ahead and bake it or cool to room temperature, cover, and refrigerate overnight.
  • 4
    Preheat the oven to 425 degrees. Uncover the dish. If it was refrigerated allow it to sit out while the oven preheats. Bake at 425 degrees for 25 minutes or just until set.
  • 5
    Preheat the broiler to high; remove the dish while the broiler preheats. Broil 2 minutes or until the top is lightly browned. Let it stand 5 minutes.
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