Sausage & Bacon Country Breakfast Casserole
User Reviews
5
Sausage & Bacon Country Breakfast Casserole
Description
This casserole starts with slightly stale baguette sliced and soaked thoroughly in an egg-and-milk mixture, which forms the base custard. Separately cooked bacon and sausage provide savory, browned meat bits, while diced potatoes offer additional substance. These are layered evenly with grated cheddar cheese between custard-soaked bread slices standing upright in a baking dish.
The assembled dish is baked until the egg custard is fully set and cheese melts, producing a golden top. The result balances the softness of soaked bread with tender potatoes, crispy edges from the meat, and melted sharp cheddar. This casserole works well as a make-ahead meal for feeding multiple people, especially on weekends or special occasions.
To prepare ahead, assembly can be completed prior to baking, then refrigerated overnight for convenience. The use of good quality sausage impacts flavor; cheaper sausage varieties with fillers are less recommended. The recipe's nutrition is calculated per serving, assuming 8 servings.
Ingredients
- 2.5 ft / 80 cm baguette (french stick), preferably slightly stale
- 7 egg
- 1 1/2 cups milk (full fat) or half and half (I use milk)
- 10 oz / 300 g potato peeled and diced into 1/2" / 1.2cm cubes
- 10 oz / 300 g Bacon , roughly chopped
- 1 lb / 500 g sausage , removed from casing (use good quality - Note 1)
- 1 cup cheddar cheese grated
- 1 tbsp butter , melted (optional)
- parsley optional, finely chopped
Instructions
- Slice the baguette into 2cm / 0.8" thick slices and place in a baking dish.
- Whisk the eggs and milk together. Pour 2/3 of the egg mixture over the bread. Turn the bread to make sure both sides of every piece is soaked in egg mixture. Set aside to soak while you cook the bacon and sausage.
- Cook potatoes in boiling water for 2 minutes.
- Preheat oven to 180C/350F.
- Heat skillet over high heat. Add bacon and cook until very lightly cooked. Remove with a slotted spoon and drain on paper towels.
- Pour off excess fat. Add sausage and cook, breaking it up as you go, until lightly browned. Remove from the skillet and drain on paper towels.
- By now, most of the egg mixture should be soaked up by the bread. Stand the bread upright in the baking dish.
- Distribute half the potato between the bread, then top with half the sausage, half the bacon and half the cheese. Repeat with remaining potato, sausage, bacon and cheese (finish with cheese).
- Pour remaining egg mixture over everything.
- Cover loosely with foil and bake for 30 minutes.
- Remove foil and drizzle butter over the bread.
- Bake for a further 10 minutes until the bread is golden. Serve, garnished with parsley if using.
Notes
- Stop the preparation after assembling before baking to refrigerate overnight for convenient make-ahead meals.
- Opt for higher quality sausage without fillers to improve flavor and texture.
- The casserole serves about eight and nutrition estimates exclude fat drained from bacon and sausage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Serving | 260g | |
| Calories | 645cal | 32% |
| Carbohydrates | 22.7g | 8% |
| Protein | 39.3g | 79% |
| Fat | 43.3g | 67% |
| Saturated Fat | 15.7g | 79% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 256mg | 85% |
| Sodium | 1656mg | 69% |
| Potassium | 671mg | 14% |
| Fiber | 1.5g | 6% |
| Sugar | 3.5g | 7% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 200mg | 20% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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