WHAT TO SERVE WITH BREAKFAST CASSEROLE RECIPES

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BUTTERY BREAKFAST CASSEROLE RECIPE - NYT COOKING



Buttery Breakfast Casserole Recipe - NYT Cooking image

The word “buttery” in the title refers to croissants, which make an especially rich foundation for this golden-topped baked breakfast classic. Toasting the croissants before building the casserole adds caramelized notes that can stand up to the bits of browned sausage, sage and melted Gruyère strewn throughout. Make this the night before a special breakfast or brunch, then pop it in the oven an hour before you plan to serve it.

Provided by Melissa Clark

Total Time 5 hours 30 minutes

Yield 8 to 10 servings

Number Of Ingredients 11

1 pound croissants (about 5 to 7), split in half lengthwise
1 tablespoon extra-virgin olive oil, more for baking dish
1 bunch scallions (6 to 7), white and light green parts thinly sliced, greens reserved
3/4 pound sweet Italian sausage, casings removed
2 teaspoons finely chopped fresh sage
8 large eggs
3 cups whole milk
1 cup heavy cream
8 ounces Gruyère, grated (2 cups)
1 1/4 teaspoons kosher salt
1 teaspoon black pepper

Steps:

  • Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
  • In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
  • In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
  • Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
  • When you’re ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Nutrition Facts : @context http//schema.org, Calories 546, UnsaturatedFatContent 15 grams, CarbohydrateContent 27 grams, FatContent 37 grams, FiberContent 2 grams, ProteinContent 25 grams, SaturatedFatContent 20 grams, SodiumContent 694 milligrams, SugarContent 10 grams, TransFatContent 0 grams

MAKE AHEAD BREAKFAST CASSEROLE - QUALITY, TESTED RECI…



Make Ahead Breakfast Casserole - Quality, tested reci… image

This overnight sausage, vegetable, and egg casserole can be baked right away, made up to a day in advance, or frozen for easy entertaining. Completely customizable and great for feeding a crowd!

Provided by Lynn April

Total Time 65 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 10

Number Of Ingredients 10

10 to 12 ounces (280-340g) sausage (casing removed1)
olive oil2
2 cloves of garlic (minced)
3 cups (90g) fresh spinach
2 large bell peppers (diced)
½ medium yellow onion (diced)
salt and pepper (to taste)
12 large eggs
½ cup (120g) milk (any)
½ cup (56g) shredded cheese (any flavor; divided)

Steps:

  • Spray a 7 x 11" or 9 x 13" casserole dish with non-stick spray. Set aside. If you are going to bake this casserole immediately, preheat the oven to 375ºF (191ªC).
  • In a large skillet over medium heat, brown the sausage. If you are using fully cooked sausage, you may skip this step. I like to brown my sausage just a little bit, even if it is already fully cooked. Spoon the browned sausage evenly into prepared casserole dish. Set aside.
  • Add a little olive oil to the same large skillet (I often skip this since there is some grease left from the sausage). Sauté the garlic, spinach, peppers, and onion until vegetables are tender and spinach is wilted, about 6-7 minutes. Season with salt and pepper during the last minute or so.
  • Remove from heat and add the cooked vegetable mixture to the sausage in the prepared casserole dish and roughly stir together to distribute mixture evenly. Set aside.
  • In a medium size bowl, whisk together the eggs, milk, and ¼ cup of the shredded cheese. Pour egg mixture evenly over sausage and vegetable mixture. Sprinkle with remaining ¼ cup of shredded cheese and a little more salt and pepper. You can either bake breakfast casserole immediately or cover the dish with plastic wrap or foil and refrigerate for up to 24 hours to bake later.
  • When you are ready to bake the casserole: if you haven't already, preheat the oven to 375ºF (191ºC). Then, bake casserole for approximately 45 minutes or until edges start to brown. Allow to cool at least 15 minutes before serving. Store leftovers in the refrigerator up to 5 days. Reheat individual servings in the microwave as needed. Baked casserole may be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350ºF (177ºC) for about 20 minutes or until heated through.
  • To freeze this casserole: you can freeze unbaked casserole up to 2 months. Cover very tightly with plastic wrap and foil. Thaw overnight in the refrigerator and continue with step 6.

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