Breakfast casseroles are my weakness. I’ve never met one that I didn’t like, and this new recipe is no exception. A bit sweeter than most, this recipe is unique in that it contains apples. If you like savory/sweet combinations, this is probably one that you will enjoy.
For the bread, I made my own honey wheat recipe in the bread machine and it was perfect. Feel free to check out that recipe, or use your own!
Note that this one is a make-ahead. It’s best when left to chill overnight, and then it’s ready to pop in the oven the next morning.
Sausage & Spiced Apple Breakfast Casserole
- 1 package maple flavored pork sausage roll (*I actually substituted with an Italian four cheese sausage and that was fine.)
- 6 cups whole wheat bread, cubed into ¾-inch pieces
- 10 eggs
- 3 cups skim milk
- 1 teaspoon vanilla
- 1 teaspoon salt
- 2 large apples, peeled and chopped (*Mine were Fuji, but you may prefer Granny Smith.)
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 2 cups shredded cheddar cheese, divided (*Or another cheese of your choice. Monterey Jack would be great.)
Brown sausage in a skillet until cooked; drain.
In a large bowl, whisk together eggs, milk, vanilla, and salt until well blended.
In another bowl, mix apples, sugar and cinnamon together until well coated.
In a greased 9 x 13 inch baking dish, place half of the bread cubes followed by half the sausage, half the apples, and and 1 cup of the cheese. Repeat layers with remaining ingredients.
Pour egg mixture over the layers making sure to evenly coat it all with the egg mixture.
Refrigerate overnight, to allow all the bread to soak up a lot of the egg mixture.
In the morning, remove the casserole from the fridge and preheat oven to 325 °F. Bake uncovered for 55-60 minutes or until a knife inserted in center comes out clean.
You may want to serve this topped with a drizzle of maple syrup. I’m not a syrup person, so I did not but I’m sure it would be good. (Think French toast.)
Adapted from Real Mom Kitchen.