Sausage Apple Breakfast Casserole. Sweet and savory breakfast casserole topped with the sharp, nutty flavor of Dubliner cheese.
You would think that someone with a food blog would have a stocked fridge and food pantry at all times, right? Not so for this working girl! After the hustle and bustle of the holidays, travel, and a particularly busy work week, I suddenly realized this past Saturday that I either needed to make a quick trip to the grocery or get creative if we were to eat breakfast at home. My decision was to take on a pantry challenge, so to speak. The first step was to pull together potential ingredients from my sparse selection — a half package of breakfast sausage, one red apple, a few thin slices of stale sourdough bread, a small chunk of Kerrygold Dubliner cheese, half an onion, and eggs. One obvious choice was to toast the bread and scramble up the eggs and sausage, but I’m not a big fan of scrambled eggs. Instead, I decided to create a breakfast bake, and I was pleasantly surprised that all these flavors really worked together well in this Sausage Apple Breakfast Casserole. It was really easy and delicious, and we decided that it was well worth making again soon!
First, I tossed the diced apple and onion into a cast iron skillet with the crumbled sausage and cooked it all over medium high heat until the sausage was no longer pink and the onions were translucent. I didn’t want to over cook at this point because I didn’t want the apples to become apple sauce. Just this amount of cooking allowed them to become tender but to still keep their shape. To assemble the breakfast casserole, I layered cubed sourdough bread with the apple-sausage mixture, my left over Dubliner cheese, and a mixture of eggs and half-and-half (since I didn’t have a drop of milk in the fridge!). The sweetness of the apple with the sharp, nutty flavor of the cheese was definitely a nice combination.
Minced fresh rosemary sprinkled all over the top before baking was the finishing touch. I made my casserole in my medium-size Pampered Chef stoneware baker (7-inch x 11-inch) which holds about 8 cups. I believe this recipe could be doubled for a larger casserole dish or larger crowd.
Sausage Apple Breakfast Casserole
- 8 oz. bulk sage sausage
- 1 apple, peeled and diced into 1/2 inch cubes
- 1/2 cup chopped onion
- 3-4 cups cubed French or Sourdough bread
- 1/2 cup 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 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.