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Sausage and Hominy bake is one of those easy casseroles that fill in for any meal of the day. It’s also fully customizable. Don’t want pork sausage? Use turkey or whatever kind you prefer. Don’t want meat? Use veggie sausage. You can use either white or yellow hominy, and you can use whatever kind of cheese you like best.
We talk you through making this recipe in episode 197 or our podcast. It you enjoyed the Sausage and Hominy Bake, you may also enjoy Judy’s Breakfast Bake and our recipe for Sausage and Apple Potpie.
Sausage and Hominy Bake
Hominy is unfamiliar to a lot of people, but it goes well with eggs and makes this egg bake more substantial. It’s quick to make and works for breakfast, lunch or dinner. As always, we've included vegetarian, gluten, and dairy free substitutes.
Ingredients
- 1 pound sausage of choice or veggie sausage
- 1 onion chopped
- 1 15 oz can of hominy rinsed and drained
- 1 cup shredded cheddar cheese dairy free cheddar, or cheese of choice
- 6 large eggs
- 1 1/2 cups milk or plant based milk
- 1/2 tsp paprika
- 12 tbsp unsalted butter or dairy free butter melted and cooled
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Grease or spray 9 x 13 baking pan with non-stick cooking spray.
- In a large skillet, cook sausage and onion until onion is softened and beginning to brown, and sausage is cooked through. Stir frequently, breaking up any sausage chunks while it cooks. Remove from heat and set aside.
- In a large mixing bowl, whisk together eggs, milk, paprika, butter, salt and pepper until well combined. Add the cheese, sausage, onions, and hominy and stir well.
- Pour mixture into prepared dish and sprinkle with more cheese if desired. Bake uncovered for about 1 hour or until edges are browned and a tester comes out clean. Let stand for about 10 minutes before serving. Enjoy!