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.

David Bonom
Recipe by Cooking Light December 2012

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Johnny Miller; Styling: Heather Chontos

Recipe Summary

hands-on:
25 mins
total:
9 hrs 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

339 calories; fat 12.7g; saturated fat 6g; mono fat 3.7g; poly fat 0.7g; protein 21.7g; carbohydrates 26.4g; fiber 3.9g; cholesterol 167mg; iron 1.8mg; sodium 580mg; calcium 418mg.