Have you ever had leftover Sausage Muffins and not known what to do with them? It *is* a dilemma, right? I really hate to waste food, so when I purchased too many sandwiches one Sunday morning (and ended up bringing five of them home that evening), I knew I needed to come up with a workable solution. After thinking about the composition of the sandwiches for a bit, I came up with a great way to use these tasty treats in a way that changed them into something relatively healthy and totally yummy… a breakfast casserole!
NOTE: This is a recipe that is best made the night before you plan to bake it, so the bread has time to soak up the liquid. I actually put this casserole together when I brought the cold sandwiches home from work on Sunday night so I would have something ready for breakfast that I could also take into work to share with co-workers on Monday.
I started with five sausage muffin sandwiches. The ones I purchased simply had english muffins, a sausage patty, and some cheese, so I diced them into bite-sized pieces and loaded them into a pie plate, sprayed with cooking spray. I then made a mixture of 3/4 cup egg substitute, 1 cup unsweetened vanilla almond milk (you could certainly substitute any milk product you like, but I really like almond milk for baking… and for the low calorie count), 1/2 cup shredded 2% cheddar cheese, 1/2 cup shredded 2% colby cheese, 1 Tablespoon dry mustard, 1 teaspoon each of parsley and herbs de provence, and 1/2 cup James River Cellars Reserve Chardonnay white wine. As with all my recipes, you’re welcome to substitute your favorite ingredients wherever you see something you’d prefer. Different flavored cheeses and any sort of white wine you like (or have open) is a great way to personalize this recipe.
I whisked the liquids and cheeses together and poured them over the sausage muffins in the pie plate. I then pressed the muffins down into the liquid so they would have the best chance to become thoroughly soaked before I baked the casserole in the morning. I covered the casserole with some plastic wrap and allowed the dish to sit overnight. NOTE: You can also place a weighted plate on top to continue the pressure on the casserole until you bake it. I ended up adding an additional drizzle of 1/4 egg substitute before baking in the morning because mine just didn’t look quite “soaked” enough. Just before baking the casserole, I garnished the top with some smoked paprika and popped the dish into a preheated 350 degree oven for 35-40 minutes.
This was a really delicious casserole. I shared it with my co-workers and it got rave reviews from everyone, which made me very happy. I was able to create something that tasted totally “new”, using something that otherwise might have gone to waste. To me, that counts as a win-win!
I hope you’ll try this recipe sometime. Being able to make a totally new meal with a leftover ingredient is pretty fun!