Best Sausage Pecan Morning Casserole Recipes

MORNING PECAN CASSEROLE

Steps:

• 1. Brown the sausage patties according to package directions. Cut patties into bite size pieces. Spread bread cubes in bottom of a lightly greased 3 quart rectangular baking dish. Top with sausage pieces.
• 2. In a large bowl, whisk together milk, eggs, vanilla, nutmeg & cinnamon. Pour over bread and sausage, pressing lightly to thoroughly moisten the bread. Cover and chill for 8 hours or overnight.
• 3. For topping, in a small bowl combine pecans, brown sugar, butter, and maple syrup. Drop by teaspoonfuls over top of egg mixture.
• 4. Bake, uncovered, at 350^ for 45 to 50 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before serving.

SAUSAGE PECAN MORNING CASSEROLE

Steps:

• Prepare a 13-by-9-inch glass baking pan with nonstick spray. Cube raisin bread and put in the baking dish.
• Brown sausage; drain and cut into bite-sized pieces. Mix with bread in the baking dish.
• In a large mixing bowl, beat eggs, milk, half-and-half, vanilla, nutmeg and cinnamon until blended. Pour over bread and sausage. Cover with plastic wrap and refrigerate for 8 hours or overnight.
• Heat oven to 375 degrees. Combine brown sugar, butter, syrup and pecans. Spoon by teaspoonfuls over casserole. Bake uncovered for 35 to 40 minutes, or until knife inserted in center comes out clean. Serve warm.

SAUSAGE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (or other 3-quart) baking dish with butter or nonstick spray. Preheat the oven to 350 degrees.
• Heat a large skillet over medium-high heat. Add the sausage and break up into small pieces with a wooden spoon. Cook the meat until no pink pieces remain, 6-8 minutes. Add the red bell pepper and white and light green parts of the scallions and cook 3 more minutes. Transfer to a plate to let cool slightly.
• Meanwhile, in a large bowl whisk together the eggs, heavy cream, mustard, hot sauce, salt, black pepper and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.) Gently fold 1 ½ cups of cheese, the hash-browns and the sausage mixture into the egg mixture. Transfer all to the baking dish and smooth into an even layer.
• Cover with aluminum foil and bake for 50 min. Remove the foil and top with the remaining ½ cup of cheese. Increase the oven temperature to 400 degrees and finish baking until the center of the casserole is set (not jiggly) and the top is slightly golden, 10-15 more minutes. Let rest 10 minutes, top with the remaining green parts of the scallions, then serve.

PECAN RAISIN BREAD MORNING CASSEROLE

Steps:

• Prepare 13 x 9 glass baking dish with non-stick spray.
• Cube raisin bread and place in baking dish.
• Brown sausage, drain and cut into bite size pieces.
• Mix with bread in baking dish.
• In a large mixing bowl, beat eggs, milk, half and half, vanilla, nutmeg and cinnamon until blended.
• Pour over bread and sausage.
• Cover with plastic wrap and refrigerate 8 hours or overnite.
• Heat oven to 350 degrees.
• Combine all topping ingredients and spoon over top of casserole.
• Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.

MORNING CASSEROLE

Steps:

• In a large skillet, brown sausage; crumble and drain.
• Butter a 9 x 13-inch casserole dish.
• Place bread (torn into bite-sized pieces) in bottom of dish.
• Place sausage on the top of bread.
• Sprinkle cheese over top.
• In a large bowl, mix beaten eggs, milk, salt, and dry mustard; blend well.
• Pour over the other ingredients.
• Cover and refrigerate overnight.
• The next morning, uncover and bake at 350°F for 45 minutes.
• Slice into squares and serve warm.
• You may also add some ham, cut into bite-sized pieces, or crumble some bacon in it along with the sausage.

SAUSAGE, GRITS & PECAN CASSEROLE

Steps:

• Preheat the oven to 350 degrees if cooking at once.
• (Casserole can be assembled a day ahead and refrigerated).
• Lightly grease a 3-quart baking dish with melted butter and set aside.
• Place the water and salt in a large saucepan and bring to a boil over medium-high heat.
• Slowly stir in the grits, reduce the heat to low and cover the pan.
• Simmer for 5 minutes, or until cooked, stirring occasionally.
• Remove the pan from the heat.
• Stir 1 cup of the cheese and butter into grits until melted.
• Add eggs, milk and sausage.
• Pour grits mixture into the prepared pan and sprinkle with remaining cheese and pecans.
• Place the pan in the oven and bake 1 hour, or until casserole bubbles and pecans have browned.
• Remove the pan to a rack to cool for 15 minutes before serving.
• To make the day ahead, cover with plastic wrap and refrigerate after topping casserole with shredded cheese and pecans.
• Bake as directed the next morning.

COUNTRY SUNDAY BREAKFAST CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x11-inch baking dish.
• Cook and stir breakfast sausage in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix green onion into sausage and spread mixture over bottom of the prepared baking dish. Spread hash brown potatoes in a layer over sausage; top with Cheddar cheese.
• Whisk eggs, milk, and gravy mix together in a bowl until smooth; pour over casserole. Season with paprika.
• Bake in the preheated oven until a knife inserted into the center of the casserole comes out clean, about 1 hour. Let stand 10 minutes to firm up before serving.