I love waking up to a breakfast that’s already and assembled and ready to cook first thing in the morning. Maple Sausage and Bacon Breakfast Casserole is one of those morning dishes that covers all the great flavors of a full breakfast. By using maple flavored sausage, it adds a great element to the classic overnight casserole. I like to add a little bit of sour cream to the eggs to add a little acidity to the dish. This recipe also makes a great brunch dish when served with a side of fresh fruit. Also, don’t forget a Perfectly Peach and Vanilla Bellini to serve it with! For some great brunch entertaining ideas, check out some ideas over at Martha Stewart’s website. Maple Sausage and Bacon Breakfast Casserole is going to be a recipe you’ll enjoy making and sharing with your family.
Note: When buying maple flavored sausage, make sure that you are buying fresh pork sausage. Although I’m sure some of the freezer varieties could be substituted in a pinch, I wouldn’t recommend it. At my local grocery store, the maple flavored sausage is located next to the regular Jimmy Dean style sausage packages. Keep cookin’ and stay fabulous!
maple sausage and bacon breakfast casserole
- 13×9″ casserole dish
- Frying Pan
- mixing bowl
- 4-5 large deli croissants
- 24 oz maple flavored breakfast sausage
- 2 cups mild cheddar cheese shredded
- 8 large eggs
- 1½ cups milk
- ½ cup sour cream
- 1 tsp ground mustard
- 1 tbsp chives fresh or dried
- ½ tsp black pepper
- ½ lb bacon
- Butter a 13″x9″ casserole dish. Tear croissants into bite sized pieces and layer the bottom of the casserole dish.
- Cook the maple sausage in a nonstick skillet until browned and cooked all the way through. Drain. Layer the sausage and 2 cups of the shredded cheddar cheese on top of the torn croissants.
- Meanwhile, in a large mixing bowl, mix together eggs, sour cream, milk, dry mustard, and black pepper. Whisk for approximately 1 minute until all ingredients are combined. Pour the egg mixture over the croissants, sausage, and cheese mixture in the casserole dish.
- Cover the casserole with plastic wrap and allow to sit overnight in the fridge.
- When ready to cook, remove plastic wrap from the casserole dish and replace with aluminum foil. Bake in the oven at 350° for approximately 50-60 minutes depending on egg consistency.
- While the casserole is baking in the oven, cut up the bacon into bite size pieces and cook in a nonstick pan until brown and starting to crisp. Transfer to a paper towel to drain.
- During the last few minutes of cooking, remove the aluminum foil covering from the casserole dish. Sprinkle with cooked bacon. Bake for another 5-10 minutes uncovered until the cheese is starting to become golden on top. Allow casserole to cool before serving.