Sausage and Polenta Breakfast Casserole

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Sausage and Polenta Breakfast CasseroleRecipe

Photo: Johnny Miller; Styling: Heather Chontos

Andouille sausage, two types of cheese, and a splash of hot sauce add flavor and a little kick to Sausage and Polenta Breakfast Casserole. This make-ahead breakfast casserole is perfect for holiday mornings--just cook and enjoy.

Serves 8


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2 teaspoons olive oil
10 ounce diced chicken andouille sausage
2 cups sliced green onions
1 tablespoon chopped fresh thyme
4 garlic cloves, minced
4 1/2 cups fat-free milk
1 1/2 cups uncooked quick-cooking polenta
1/4 teaspoon salt
4 ounces cheddar cheese, shredded (about 1 cup)
1.75 ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
2 teaspoons hot pepper sauce
4 large eggs, lightly beaten
Cooking spray


Hands-on: 25 Minutes
Total: 9 Hours, 15 Minutes

1. 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.

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 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.

3. Preheat oven to 425°.

4. Uncover dish. Bake at 425° for 25 minutes or just until set.

5. Preheat broiler to high; remove dish while broiler preheats. Broil 2 minutes or until top is lightly browned. Let stand 5 minutes.

Created date

November 2012

Nutritional Information

Calories 339
Fat 12.7 g
Satfat 6 g
Monofat 3.7 g
Polyfat 0.7 g
Protein 21.7 g
Carbohydrate 26.4 g
Fiber 3.9 g
Cholesterol 167 mg
Iron 1.8 mg
Sodium 580 mg
Calcium 418 mg