Breakfast Casserole With Sausage and Ramps

Breakfast Casserole With Ramps
Diana Rattray
Prep: 12 mins
Cook: 45 mins
Total: 57 mins
Servings: 6 servings
Nutrition Facts (per serving)
663 Calories
49g Fat
19g Carbs
36g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 663
% Daily Value*
Total Fat 49g 63%
Saturated Fat 23g 117%
Cholesterol 278mg 93%
Sodium 1196mg 52%
Total Carbohydrate 19g 7%
Dietary Fiber 1g 5%
Protein 36g
Calcium 724mg 56%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fresh early spring ramps add color, flavor, and texture to this great tasting breakfast casserole. The casserole is very easy to prepare, and it bakes in just 40 to 45 minutes.

You can use breakfast sausage in the casserole, but it could just as easily be made with cooked diced bacon or diced ham. Or make the casserole meat-free. 

Ramps are only available around mid-to-late April, but about 3/4 cup of sliced green onions or can be substituted. Or saute thinly sliced leeks (white and light green only) until softened and add them to the casserole.

You can prepare the casserole the night before, a real convenience when you're facing a busy day or weekend.


  • 1 pound breakfast sausage
  • 1 1/2 to 2 cups fresh ramps (thinly sliced and cleaned, both white and green parts)
  • 6 large eggs
  • 2 cups of milk
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  •  4 slices bread (about 4 ounces)
  • 2 cups/8 ounces shredded Cheddar cheese

Steps to Make It

  1. Butter a 2 1/2 to the 3-quart baking dish and set aside.

  2. Heat a large skillet over medium heat. Add the sausage and cook, breaking up and stirring, until browned and no longer pink.

  3. Remove to brown paper bags or paper towels to drain, leaving just a few teaspoons of drippings in the skillet.

  4. Put the skillet back on the heat and add the sliced ramps. Sauté, stirring constantly, for about 1 minute, until softened and wilted. Remove from the heat and set aside.

  5. In a large bowl, combine the eggs, milk, dry mustard, salt, and pepper. Whisk until well blended.

  6. Add the cooked ramps and whisk to blend.

  7. Tear the bread into small pieces and spread evenly in the prepared baking dish. Sprinkle the bread layer with the cooked and drained sausage. Sprinkle the sausage layer with the shredded cheese.

  8. Heat the oven to 350° F.

  9. Slowly pour the egg, milk, and ramps mixture evenly over the bread, sausage, and cheese. Pat down gently and let stand while the oven preheats.

  10. Bake the casserole for 40 to 45 minutes, or until a clean knife inserted into the center of the casserole, comes out clean.

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.