Sauerkraut and Sausage Breakfast Casserole (Sauerkraut und Wurst Frühstücksauflauf)
Sauerkraut und Wurst Frühstücksauflauf, or Sauerkraut and Sausage Breakfast Casserole, is a classic German dish that is perfect for a hearty breakfast or brunch. This savory casserole combines the tangy flavor of sauerkraut with the smokiness of sausage, all baked together with eggs and cheese for a satisfying meal.
Ingredients
- 1 pound smoked sausage, sliced
- 1 can (14 ounces) sauerkraut, drained and rinsed
- 6 eggs
- 1 cup shredded cheese
- 1/2 cup milk
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Layer the sliced sausage and sauerkraut in the prepared baking dish.
- In a bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper. Pour the egg mixture over the sausage and sauerkraut.
- Sprinkle the shredded cheese on top of the casserole.
- Bake for 40-45 minutes, or until the casserole is set and the cheese is golden brown.
- Let the casserole cool for a few minutes before slicing and serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 18g
- Carbohydrates
- 15g
- Fat
- 25g
Supplies
9x13 inch baking dish Whisk Measuring cups and spoons
Tools
Oven
Serving suggestions
Serve the Sauerkraut und Wurst Frühstücksauflauf with a side of fresh fruit and a slice of rye bread for a complete German breakfast experience.
Tips & tricks
For a dairy-free version, simply omit the cheese or use a dairy-free cheese alternative.
Cost
$15