Sausage Apple Breakfast Casserole is a savory breakfast bake topped with sharp, nutty Dubliner cheese to perfectly balance the sweetness of crisp Fall apples. Sort of like a strata, this breakfast casserole starts with cubed sourdough bread and eggs whipped up with half and half to make them light and creamy.
It’s the combination of the cooked apples, savory sausage, and the robust Dubliner cheese, however, that makes this casserole especially delicious. Our family even enjoys having this breakfast casserole for dinner!
Sausage Apple Breakfast Casserole
In the South we’re all about the casserole. We have family favorites (maybe it’s Betty Jo’s Poppy Seed Chicken Casserole) that we pack up and carry to potluck dinners or to a sick friend. We make vegetable casseroles like Au Gratin Potatoes or French’s Green Bean Casserole every year for Thanksgiving and Christmas dinners — it’s just one of our delicious traditions. Actually, we serve casseroles for any meal, even breakfast!
Most often, a casserole recipe includes a starch, a protein, a sauce, and a crunchy topping. Breakfast casseroles usually include bread or potatoes for the starch, sausage or bacon for the protein, eggs and milk for the sauce, and cheese for the topping — which basically covers everything you’d normally find on a country breakfast plate.
That’s why I am so excited to share today’s EASY Sausage Apple Breakfast Casserole. The sweetness of the apple with the sharp, nutty flavor of the cheese is definitely a winning combination in this easy breakfast casserole. I think you’ll agree this is one recipe well worth making again and again!
Ingredients for Sausage Apple Breakfast Casserole
- Bulk breakfast sausage — Any other breakfast sausage (hot or mild, sage or maple-flavored) should work nicely, but I would not suggest Italian sausage for this recipe.
- Apples — Again, use your favorite apples here, but I like Gala apples because they hold their shape better during cooking.
- Sourdough or French bread — The starch in this casserole.
- Onions — For flavor and more savory.
- Dubliner cheese — This cow’s milk cheese is produced by Kerrygold and has a texture similar to cheddar cheese. If you don’t have Dubliner, substitute a good aged cheddar instead.
- Eggs — Add more protein and bind the dish together.
- Half and half — Use any kind of milk, but half and half will result in a creamier texture.
- Fresh rosemary — For flavor and garnish, the finishing touch.
- Salt and pepper — Which enhances the flavor in any food.
To make this recipe you may need…
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It’s important to use a heat-resistant silicone or rubber spatula when cooking the sausage with the apples so that the apples do not become too mushy during cooking. Stirring with a gentle hand and with my favorite GIR (Get It Right) heat resistant silicone spatula will do the trick!
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More breakfast casserole recipes!
Breakfast casseroles are great dishes to serve for overnight for weekend guests. With most breakfast casseroles you can do the prep work ahead of time or even assemble them the night before to pop into the oven the next morning. Here are a few of my favorites:
- Breakfast Enchiladas
- Southwestern Frittata Breakfast Casserole
- Bed & Breakfast Blueberry Strata
- Rustic Sausage & Grits Egg Skillet
- Blackberry French Toast
- And more breakfast recipes!
Sausage Apple Breakfast Casserole Recipe
Finish off the casserole with a sprinkle of minced fresh rosemary all over the top before baking to give this breakfast dish a bit of freshness and amazing flavor. If you do need to assemble the casserole ahead of time, you may wish to add one half cup milk to the egg mixture so that it does not become too dry in the refrigerator.
- 16 oz. bulk sage sausage
- 2 apples, peeled and diced into 1/2-inch cubes
- 1/2 cup chopped onion
- 4 cups cubed French or Sourdough bread
- 3.5 oz. Dubliner cheese, shredded
- 6 eggs
- 6 tablespoons half and half
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon fresh rosemary, minced
- Preheat oven to 375 degrees.
- Crumble sausage into a large skillet; add apple and onion and sauté over medium high heat until the sausage is cooked through and onions are translucent. Drain mixture on paper towels.
- Spray a 2-quart casserole dish with cooking spray. Add bread cubes to casserole dish and even spread the sausage mixture on top and sprinkle with cheese.
- Whisk together the eggs, half and half, salt and pepper. Evenly pour eggs over top of casserole and sprinkle with minced rosemary.
- Bake for 25-30 minutes or until golden brown. Allow to rest for 5 minutes before serving.
Copyright 2016 Life, Love, and Good Food
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Serving Size:6 Servings
Amount Per Serving: Calories: 411Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 161mgSodium: 479mgCarbohydrates: 55gFiber: 25gSugar: 8gProtein: 18g
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!