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.

MORNING PECAN CASSEROLE

Steps:

• In a medium skillet brown the sausage patties on both sides over medium-high heat. Drain off the fat; cut patties into bite-size pieces. Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with nonstick cooking spray. Place bread cubes in dish. Add browned sausage pieces. In a large mixing bowl beat together the eggs, milk, cream, vanilla, nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and sausage into the egg mixture. Cover and refrigerate for 8 hours or overnight. For topping, in a bowl combine brown sugar, pecans, butter, or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture. Bake in a 350 degrees F oven for 35 to 40 minutes or until a knife inserted near 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.

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.