Holiday Breakfast Casseroles & Crunchy Coated Bacon!
Can you believe it’s almost Easter? Time to follow Mr. Bunny’s trail, hunt for eggs and devour our weight in chocolate eggs, jelly beans and peeps!
Growing up, we often went out for Easter brunch, but we haven’t done that in years. I have recently found some great breakfast casseroles that can be made ahead of time, so you can have most of the messy part out of the way on Easter morning.
We had these on Christmas morning at our house and they were all a big hit!
I’m not sure if you can make this ahead of time – but if you brown the sausage the day before, it would take no time to throw it all together.
- 1 pound pork sausage
- 2½ cups shredded sharp cheddar cheese *see notes
- 1 (8 oz) can crescent rolls
- 8 large eggs, beaten
- 1½ cup milk
- 1/4 cup diced onion
- 1 bell pepper, diced (I like to use 1/2 red and 1/2 green)
- 1/2 teaspoon Italian Seasoning Blend
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- Optional garnish: fresh chives or fresh parsley
- Preheat Oven to 375° F . Grease a 9x13 baking dish and set it aside.
- Crumble and cook sausage in a skillet over medium heat until browned. Drain.
- Line bottom of the prepared baking dish with crescent roll dough, firmly pressing perforations to seal.
- Sprinkle with sausage cheese, onion, and bell peppers.
- Whisk, eggs, milk, and seasonings in a bowl until blended and pour over sausage mixture.
- Bake uncovered 35-40 minutes. or until eggs set. Check on the casserole after about 15-20 minutes. If the crust is looking golden brown, cover the casserole lightly with foil and continue baking until the eggs are set (insert a knife if the center, if it comes out clean then it's done).
- Let stand 5-10 minutes before garnishing and serving
- Refrigerate leftovers.
To make ahead: Cover unbaked casserole and place in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Note, it may take an extra 10-15 minutes of cook time.
- This breakfast casserole works well with cooked bacon or chopped ham, just as well as the sausage. Replace the sausage with 1½ cups of ham, or bacon.
- You can use your favorite cheese or a mix of a few. Some of our favorites are Colby jack, mozzarella, cheddar, Havarti, Swiss, and pepper jack.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 625Total Fat: 46gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 311mgSodium: 1197mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 37g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Don’t forget the bacon…….everything is better with bacon right?
Well, if you like bacon, you will LOVE bacon cooked this way! It’s easy too!!
- 1 pound thick cut bacon
- 1 ½ cups flour
- Line a large cookie sheet with edge with parchment paper or tin foil
- preheat oven to 350°
- coat thick sliced bacon in flour
- lay on cookie sheet (do not overlap)
- bake for 30 mins.
- *Be very careful removing the pan from the oven.
The bacon holds it shape, with very little curling and is SOOO good with the crispy crunchy coating the flour gives it!! – You’ll never want to fry bacon again!
I hope you get to celebrate with friends & family and enjoy the day on Sunday!