Description
This Sweet Maple Sausage Breakfast Casserole is a delightful blend of savory and sweet flavors, combining browned sweet maple sausage with a rich custard of eggs, milk, and warming spices layered between cubes of day-old bread, cheddar cheese, and optional blueberries and pecans. Baked to golden perfection, it’s an ideal hearty brunch or breakfast dish that can be prepared ahead and baked fresh for guests or family.
Ingredients
Scale
Sausage & Meat
- 1 pound sweet maple sausage
Egg Mixture
- 6 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Bread & Cheese
- 8 cups cubed day-old bread (such as challah or sourdough)
- 1 cup shredded cheddar cheese
Additions
- 1/2 cup maple syrup (plus extra for drizzling)
- 1/2 cup fresh blueberries (optional)
- 1/2 cup chopped fresh pecans (optional)
Other
- Cooking spray or butter (for greasing the baking dish)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Cook the Sausage: Heat a large skillet over medium heat and add the sweet maple sausage. Cook the sausage until browned and fully cooked, breaking it apart with a spatula during cooking. Once done, remove from heat and let it cool slightly.
- Whisk the Egg Mixture: In a large mixing bowl, combine the eggs, milk, vanilla extract, ground cinnamon, nutmeg, salt, and pepper. Whisk thoroughly until the mixture is smooth and evenly blended.
- Assemble the Casserole: In the greased baking dish, spread half of the cubed bread evenly. Pour half of the egg mixture over the bread, then layer half of the cooked sausage, half of the shredded cheddar cheese, and half of the maple syrup. If using, sprinkle half of the fresh blueberries and chopped pecans over the top. Repeat this layering with the remaining ingredients to create a second layer.
- Soak: Allow the assembled casserole to sit for 15-20 minutes at room temperature so the bread can soak up the egg mixture, enhancing the texture and flavor.
- Bake: Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes or until the casserole is set, puffed, and golden brown on top.
- Serve: Remove the casserole from the oven and let it cool for about 5-10 minutes. Drizzle additional maple syrup over the top if desired. Cut into squares and garnish with extra blueberries or pecans before serving for a beautiful presentation.
Notes
- Using day-old bread is ideal as it absorbs the egg mixture better without becoming too soggy.
- This casserole can be assembled the night before; just cover and refrigerate overnight before baking.
- Feel free to substitute cheddar cheese with other cheeses like mozzarella or gouda for a different flavor.
- Optional ingredients like blueberries and pecans add bursts of sweetness and crunch but can be omitted if preferred.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
