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Sweet Maple Sausage Breakfast Casserole

Sweet Maple Sausage Breakfast Casserole for Cozy Mornings

This Sweet Maple Sausage Breakfast Casserole is a delightful blend of savory sausage, sweet maple syrup, and creamy eggs, perfect for cozy mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 7 minutes
Total Time 57 minutes
Servings: 8 slices
Course: Breakfast
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Pork breakfast sausage Can substitute with turkey or chicken sausage.
  • 3 cups Yukon Gold potatoes Can substitute with sweet potatoes.
  • 1 cup Red bell pepper Can be replaced with any bell pepper or omitted.
  • 1 cup Onion Yellow or white onions can be used.
  • 8 large Large eggs Ensure they are at room temperature.
  • 1 cup Whole milk Oat milk can be used for a dairy-free version.
  • 1 cup Sharp cheddar cheese Can substitute with pepper jack or smoked gouda.
  • 1/2 cup Pure maple syrup Honey can be used as an alternative.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Apple cider vinegar Can be omitted if desired.
  • 1 teaspoon Sea salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Smoked paprika Regular paprika can be used as an alternative.
  • 2 tablespoons Unsalted butter Can be substituted with olive oil.
  • 2 teaspoons Fresh thyme leaves Dried thyme can be used at a ratio of 1:3.

Equipment

  • large skillet
  • 9x13 inch baking dish
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Dice Yukon Gold potatoes, red bell pepper, and onion into ½-inch cubes. Soak the potatoes in cold water for 5 minutes, then drain and dry.
  3. Crumble the pork sausage in a large skillet and cook until browned and crispy, about 6-7 minutes. Transfer to a plate.
  4. In the same skillet, melt unsalted butter with the sausage fat. Add the diced vegetables and sauté for about 8 minutes until tender.
  5. In a bowl, whisk together eggs, whole milk, salt, pepper, smoked paprika, and half the cheese. Pour in maple syrup, Dijon mustard, and apple cider vinegar.
  6. Grease a 9x13-inch baking dish and layer the sausage and sautéed vegetables. Pour the egg mixture over the top, sprinkle with remaining cheddar cheese and thyme.
  7. Bake the casserole for 30-35 minutes until the center is set and the top is golden brown. Check for an internal temperature of 160°F (71°C).
  8. Let the casserole rest for 5-7 minutes before slicing. Serve warm.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 25gProtein: 18gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 240mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

This casserole can be assembled the night before for a convenient breakfast.

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