There is something deliciously intriguing about brunch. It screams refinement, and offers a myriad of options for those who decide to venture down this rabbit hole of deliciousness. Love breakfast food? Brunch can satisfy those cravings. More of a lunch person? Brunch offers that too, as it is undoubtedly one of the most versatile meals of the day. Chef Adrianne has attacked brunch with a full head of steam, creating a recipe for a delectably savory casserole that you can whip quickly and easily.
Her sausage, egg and cheese casserole is topped with maple syrup, which adds a signature sweetness to the buttery spice that lies underneath. The casserole itself contains cheese, sausage, egg, onions, peppers, and, of course, bacon. This dish should take you and your guests’ taste buds for a ride with a unique blend of salty, spicy, and sweet. Pair it with a pomegranate mimosa, and this quick and easy creation will make you feel like the very celebrity chef you got this recipe from. The recipe makes 8-10 servings. You can follow Chef Adrianne over on Facebook.
Sausage, Egg and Cheese, Casserole with Maple Syrup Recipe
7 croissants, rough chopped
1 tablespoon butter, more for baking dish
1/4 cup green onions, choppef
1 lb andouille sausage, chopped
1/2 cup breakfast sausage, sliced
1/2 cup bacon, crisped, chopped
1/2 cup red bell pepper, finely chopped
1/2 cup yellow onion, finely chopped
8 large eggs
3 cups whole milk
1 cup heavy cream
2 cups pepperjack cheese, grated
Kosher salt and pepper, to taste
1/2 cup maple syrup
Preheat the oven to 350 degrees F. Heat a large skillet to medium high heat. Add butter and sauté green onion, sausages, and bacon for 3-4 minutes. Add bell peppers and onions. Cook for another 3-4 minutes. Set aside. In a large bowl, whisk together eggs, milk, and heavy cream. Add croissants and sautéed mixture. Add shredded cheese and season to taste with salt and pepper. Grease an 8×8 baking dish and pour mixture into it. Bake for 35-45 minutes. Allow to cool. To serve, drizzle with maple syrup.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
This is a different breakfast casserole. I like using croissants to enrich the taste of a casserole. I love all the ingredients in this casserole.
This sounds like a dish we would enjoy. I love anything egg, and this would not only be good for breakfast , or brunch but also breakfast for dinner. I have to admit I am balking a bit at the syrup on it, but if you had good maple syrup, this would be the time to break it out for this. I typically am more of a savory rather than sweet, but if it isnt overdone, it would be good.
Oh boy this looks good – will have to make soon!
Thank you for the recipe.
This sounds delicious, rich and amazing. It would be great for dinner or brunch.
I love breakfast casseroles and entertain brunch quite often for my Moms Club. This looks like something great I can make to entertain our group of moms.
Love all the flavors in this with 2 kinds of sausage and pepper jack cheese. I was wondering if this could be partially cooked the night before and then added to the egg mixture the next morning.
Your sausage Egg and cheese casserole sounds delicious. I can’t wait to try it. I just know my Family will love it. I do have one question. Will the bacon stay crunchy in the casserole? Hoping so we like our bacon very crunchy! Thank You so much for sharing this delicious meal. I think I will have it on Easter Morning..
This recipe is screaming my name! We shall have five family members joining us for a long weekend and this would be perfect for Sunday morning brunch. Carol, do you think this would be ok to make on a Friday night and reheat on Saturday morning? Also, I know in my heart, this will be devine with a glass of chilled champagne.