Festive breakfast casserole

Votes: 3

Time: 9 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 832, total fat 59 G., saturated fats 24 G., proteins 44 G., carbohydrates 34 G., fiber 4 G., cholesterol 424 mg, sodium 1433 mg, sugar 11 G.

This festive casserole offers the perfect balance of sweet and savory. Spicy all-natural sausage with sage pairs beautifully with a juicy Granny Smith apple and plenty of gooey cheddar. Assemble the casserole the night before and refrigerate it to let it set, then pop it in the oven the next morning for a hearty Sunday breakfast the whole family will love.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g raw natural sausage with sage
2 Granny Smith apples, diced
1 large yellow onion, diced
1 tbsp chopped fresh sage
12 large eggs
2 cups whole milk
0.5 cups of 10% cream
6 cinnamon raisin English muffins, cut into bite-sized pieces
2.5 cups grated cheddar
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: minced sausage, apples, sage, eggs, milk, cream, cheddar cheese

Cooking the dish according to the recipe:

Heat a large skillet over medium heat and add the sausage. Cook until darkened, 7-9 minutes. Remove the sausage with a slotted spoon and transfer to a paper towel-lined plate. Add the apples, onion, and sage to the same skillet and cook until the onion is soft, 2-3 minutes. Remove the skillet from the heat and set aside.
Combine the eggs, milk, and cream in a large pitcher or bowl. Season with salt and pepper and set aside.

Grease a large baking dish with a little butter. Layer with half the English muffins, half the sausage, half the apple-onion mixture, and half the cheese. Repeat the layers, finishing with the cheese. Slowly pour in the cream mixture. Cover with plastic wrap and refrigerate overnight.
Remove the pan from the refrigerator 20-30 minutes before baking. Preheat the oven to 175°C.
Remove the film and cover the pan with foil. Bake for 35-40 minutes, then remove the foil and continue baking until golden brown and crisp, another 10-15 minutes. Sprinkle with chopped parsley. Serve the casserole warm.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Festive dishes / March 8 / Main courses / Casseroles / Meat / Vegetables and mushrooms / Eggs and dairy products / Ree Drummond

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