Country Sunday Breakfast Casserole: A Hearty Start to Your Day
There’s something inherently comforting about a breakfast casserole. It’s the kind of dish that evokes images of lazy Sunday mornings, family gatherings, and the aroma of savory goodness filling the kitchen. This Country Sunday Breakfast Casserole is designed to deliver exactly that – a deeply satisfying, flavorful, and relatively easy-to-prepare meal that will become a weekend staple. Forget standing over a hot stove flipping pancakes; this casserole lets you enjoy the morning with your loved ones while it bakes to golden-brown perfection.
This recipe builds upon classic country breakfast flavors, combining sausage, bacon (because why not?), cheese, and a rich egg custard base. Feel free to customize it with your favorite vegetables or spices, making it uniquely yours. The best part? It can be assembled the night before, leaving you with only the baking to do in the morning. Let’s dive into the details and get cooking!
Why This Recipe Works
* **Convenience:** Assemble it the night before for a stress-free morning.
* **Flavor:** The combination of sausage, bacon, and cheese creates a savory and satisfying flavor profile.
* **Customizable:** Easily adapt the recipe to your preferences by adding your favorite vegetables, cheeses, or spices.
* **Crowd-Pleasing:** Perfect for feeding a family or a group of friends.
* **Reheats Well:** Leftovers can be easily reheated for a quick and easy weekday breakfast.
Ingredients You’ll Need
* 1 pound breakfast sausage (Jimmy Dean Original or similar), removed from casing
* 8 slices bacon, cooked and crumbled
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10-ounce) can diced tomatoes and green chilies (Rotel), drained
* 12 large eggs
* 1 ½ cups milk
* 1 teaspoon dry mustard
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 3 cups shredded cheddar cheese, divided
* 1 (16-ounce) loaf of Italian bread, cubed (approximately 6 cups)
* 2 tablespoons butter, melted (for greasing the pan)
* Optional garnishes: chopped fresh parsley, green onions, sour cream, hot sauce
Equipment
* Large skillet
* 9×13 inch baking dish
* Large mixing bowl
* Whisk
* Measuring cups and spoons
* Cutting board
* Knife
Step-by-Step Instructions
**Preparation is Key:**
1. **Cook the Sausage:** In a large skillet over medium heat, crumble and cook the breakfast sausage until it is browned and no longer pink. Drain off any excess grease. This step is crucial for preventing a greasy casserole. Use a paper towel to absorb all access grease. If using a lower fat sausage, a little bit of olive oil may be required to cook it thoroughly.
2. **Cook the Bacon:** Cook bacon until crisp. Drain on paper towels, then crumble and set aside. Alternatively, you can use pre-cooked bacon crumbles to save time. Make sure you crumble the bacon well.
3. **Sauté the Vegetables:** Add the chopped onion and bell peppers to the skillet (after draining sausage grease) and sauté until softened, about 5-7 minutes. This step enhances the flavor of the vegetables and prevents them from being crunchy in the casserole. Watch them closely to ensure they do not burn. A medium to low heat is best.
4. **Grease the Baking Dish:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted butter. This prevents the casserole from sticking and makes it easier to serve. You can also use cooking spray as an alternative.
**Assembling the Casserole:**
5. **Combine the Ingredients:** In a large mixing bowl, whisk together the eggs, milk, dry mustard, salt, and pepper until well combined. Make sure the egg yolks and whites are fully incorporated into the mix. There should be no visible separate pieces. A smooth even colour is what you are looking for.
6. **Add the Cheese:** Stir in 2 cups of the shredded cheddar cheese, reserving the remaining 1 cup for topping. The cheese adds richness and flavor to the egg mixture. Use freshly grated cheese for best results, as pre-shredded cheese often contains cellulose, which can affect melting.
7. **Layer the Bread:** Arrange half of the cubed Italian bread in the prepared baking dish in an even layer. This forms the base of the casserole. Ensure the bread is evenly distributed.
8. **Add the Sausage and Bacon:** Spread the cooked sausage, crumbled bacon, and sautéed vegetables evenly over the bread. Distribute these ingredients evenly for a consistent flavor in every bite.
9. **Add the Tomatoes:** Sprinkle the drained diced tomatoes and green chilies (Rotel) over the sausage and bacon mixture. The Rotel adds a touch of heat and moisture to the casserole. Adjust the amount according to your spice preference.
10. **Add Remaining Bread:** Cover with the remaining cubed Italian bread. Make sure to spread it evenly as you did with the first layer. If you have a particularly thick loaf of bread, you may want to use a bit less than the entire 16 ounce loaf.
11. **Pour the Egg Mixture:** Pour the egg mixture evenly over the bread, sausage, and vegetable layers. Gently press down on the bread with a spatula or your hands to ensure it is fully submerged in the egg mixture. This allows the bread to soak up the custard, resulting in a moist and flavorful casserole.
12. **Top with Cheese:** Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. This creates a golden-brown, cheesy crust during baking.
**Baking and Serving:**
13. **Bake:** Bake in the preheated oven for 45-55 minutes, or until the casserole is golden brown and the egg mixture is set. A knife inserted into the center should come out clean. If the top is browning too quickly, you can tent it with foil during the last 15-20 minutes of baking. Keep a close eye on it.
14. **Let it Rest:** Remove the casserole from the oven and let it rest for 10-15 minutes before serving. This allows the casserole to set up further and makes it easier to slice and serve. This also lets the center cool off a bit, making it less likely to burn your mouth!
15. **Garnish and Serve:** Garnish with chopped fresh parsley or green onions, if desired. Serve warm. Offer sour cream and hot sauce on the side for those who like a little extra tang or heat.
Tips for Success
* **Don’t Skip the Sautéing:** Sautéing the vegetables before adding them to the casserole enhances their flavor and prevents them from being crunchy. Raw onions or bell peppers can be quite overpowering in the finished dish.
* **Drain the Sausage and Tomatoes Well:** Excess grease from the sausage and liquid from the tomatoes can make the casserole soggy. Drain them thoroughly before adding them to the other ingredients.
* **Soak the Bread:** Ensure the bread is fully submerged in the egg mixture so it can soak up the custard properly. Gently press down on the bread to help it absorb the liquid.
* **Adjust Baking Time:** Baking times may vary depending on your oven. Check the casserole after 45 minutes and continue baking until it is set and golden brown. Use a knife to test for doneness. If you notice it is browning too quickly, tent it with foil.
* **Use Freshly Grated Cheese:** Freshly grated cheese melts more smoothly and evenly than pre-shredded cheese. Pre-shredded cheese often contains cellulose to prevent clumping, which can affect its melting properties.
* **Customize with Your Favorite Ingredients:** This recipe is a blank canvas! Feel free to add your favorite vegetables, cheeses, or spices to make it your own. Consider adding mushrooms, spinach, ham, or different types of cheese.
Variations and Additions
* **Vegetarian:** Omit the sausage and bacon and add more vegetables, such as mushrooms, spinach, zucchini, or eggplant. Consider using a vegetarian sausage alternative.
* **Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce to the egg mixture for a kick of heat. Use pepper jack cheese instead of cheddar cheese.
* **Ham and Cheese:** Substitute cooked ham for the sausage and bacon. Use Swiss cheese instead of cheddar cheese.
* **Mexican-Inspired:** Use chorizo instead of breakfast sausage and add a can of black beans and a cup of corn. Top with salsa and guacamole after baking.
* **Different Bread:** Use croissants, brioche, or challah bread instead of Italian bread for a richer, sweeter flavor.
* **Cheese Variations:** Experiment with different cheeses, such as Monterey Jack, pepper jack, Gruyere, or provolone. A combination of cheeses can add depth of flavor.
Make-Ahead Instructions
The beauty of this casserole is that it can be assembled the night before. Simply follow the instructions up to step 12, then cover the baking dish tightly with plastic wrap and refrigerate overnight. In the morning, remove the plastic wrap and bake as directed. Add an extra 10-15 minutes to the baking time if baking directly from the refrigerator.
Serving Suggestions
This Country Sunday Breakfast Casserole is a meal in itself, but it can be complemented with a few simple sides:
* **Fresh Fruit Salad:** A light and refreshing fruit salad balances the richness of the casserole.
* **Yogurt Parfaits:** Layers of yogurt, granola, and berries add a touch of sweetness and creaminess.
* **Toast or Muffins:** Serve with a side of toast or muffins for those who like to soak up the extra egg mixture.
* **Orange Juice or Coffee:** The perfect beverages to complete your breakfast feast.
Storage Instructions
Leftover casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions for 1-2 minutes, or bake in a preheated oven at 350°F (175°C) until heated through.
Nutritional Information (Approximate, per serving)
* Calories: 450-550
* Protein: 25-35g
* Fat: 30-40g
* Carbohydrates: 20-30g
(Note: Nutritional information can vary depending on the specific ingredients used.)
Country Sunday Breakfast Casserole Recipe
**Yields:** 8-10 servings
**Prep time:** 20 minutes
**Cook time:** 45-55 minutes
**Ingredients:**
* 1 pound breakfast sausage, removed from casing
* 8 slices bacon, cooked and crumbled
* 1 medium onion, chopped
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (10-ounce) can diced tomatoes and green chilies (Rotel), drained
* 12 large eggs
* 1 ½ cups milk
* 1 teaspoon dry mustard
* ½ teaspoon salt
* ¼ teaspoon black pepper
* 3 cups shredded cheddar cheese, divided
* 1 (16-ounce) loaf of Italian bread, cubed
* 2 tablespoons butter, melted
* Optional garnishes: chopped fresh parsley, green onions, sour cream, hot sauce
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with melted butter.
2. In a large skillet over medium heat, cook breakfast sausage until browned. Drain off excess grease.
3. Cook bacon until crisp. Drain on paper towels and crumble.
4. Add chopped onion and bell peppers to the skillet and sauté until softened, about 5-7 minutes.
5. In a large mixing bowl, whisk together eggs, milk, dry mustard, salt, and pepper.
6. Stir in 2 cups of shredded cheddar cheese, reserving 1 cup for topping.
7. Arrange half of the cubed Italian bread in the prepared baking dish.
8. Spread cooked sausage, crumbled bacon, and sautéed vegetables evenly over the bread.
9. Sprinkle drained diced tomatoes and green chilies (Rotel) over the sausage and bacon mixture.
10. Cover with the remaining cubed Italian bread.
11. Pour the egg mixture evenly over the bread, sausage, and vegetable layers. Gently press down on the bread to ensure it is submerged.
12. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
13. Bake in the preheated oven for 45-55 minutes, or until golden brown and the egg mixture is set. A knife inserted into the center should come out clean. If browning too quickly, tent with foil.
14. Remove from oven and let rest for 10-15 minutes before serving.
15. Garnish with chopped fresh parsley or green onions, if desired. Serve warm with sour cream and hot sauce on the side.
Enjoy your delicious Country Sunday Breakfast Casserole! It’s a guaranteed crowd-pleaser and a perfect way to start your weekend on a high note. Happy cooking!