Maple Sausage and Apple Breakfast Bake
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Maple Sausage and Apple Breakfast Bake
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A sweet and savory brunch casserole that will warm you from the inside out!
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Ingredients
- 1 lb. maple breakfast sausage (such as Jimmy Dean brand or Johnsonville brand)
- ½ cup finely diced sweet onion
- 2 cups peeled and diced apples (such as Granny Smith or Honey Crisp)
- 2 teaspoons cinnamon-sugar
- 2 cups shredded sharp cheddar cheese
- 6 large eggs
- 3 cups milk
- 1 cup Bisquick (or other all-purpose baking mix)
- ½ cup (1 stick) butter, melted and slightly cooled
- Optional, for serving: warm maple syrup
Instructions
- If the sausage is in links, remove the casings. Brown the sausage and onion in a skillet over medium-high heat, breaking up the sausage with a wooden spoon, until the sausage is no longer pink and the onion is translucent, about 5-7 minutes. Transfer the sausage and onion to a paper towel-lined plate to drain and cool while you prepare the rest of the ingredients.
- Grease or spray a 9 x 13-inch baking dish with non-stick cooking spray. In the prepared dish, layer the apples first, and then sprinkle with cinnamon-sugar. Add the sausage and onion over top; sprinkle with cheese.
- In a large bowl, whisk together the eggs, milk, Bisquick, and melted butter. Pour over the layered ingredients in the dish. Bake right away, or cover and refrigerate overnight until ready to bake. When ready to bake, if the casserole has been chilled, place the baking dish on the counter to come to room temp for at least 30-60 minutes.
- Preheat the oven to 350°F. Bake, uncovered, for 45 minutes – 1 hour, until set. Tent the dish loosely with foil if it starts to get too dark before the casserole is done. Serve with warm maple syrup, if desired.
Notes
- Use whole milk, 2% milk, or cream for this recipe. I don’t recommend lower-fat or fat-free alternatives, since the fat in the milk or cream helps create the rich egg custard for the dish.
- Choose a firm-flesh apple, such as Granny Smith green tart apples or Honey Crisp apples for the best texture.
- Cover. The casserole needs about 45 minutes - 1 hour, depending on the type of dish and your individual oven. This long baking time gives the cheese on top a chance to get really crispy and brown. If you prefer a lighter crust on your casserole, tent loosely with foil about halfway through baking.
- Garnish. I like to add a bright, fresh garnish to the casserole just before serving. Chopped fresh parsley is nice, but just about any of your favorite herbs (such as thyme, rosemary, or sage) will work.
Nutrition Information
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Serving
1/9 of the casserole
Calories
512kcal
(26%)
Carbohydrates
19g
(6%)
Protein
22g
(44%)
Fat
39g
(60%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
219mg
(73%)
Sodium
821mg
(34%)
Potassium
368mg
(11%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
881IU
(18%)
Vitamin C
2mg
(2%)
Calcium
326mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9people
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Serving | 1/9 of the casserole | |
| Calories | 512kcal | 26% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 39g | 60% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 821mg | 34% |
| Potassium | 368mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 881IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 326mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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