Sausage Pecan Morning Casserole |
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Prep Time: 1440 Minutes Cook Time: 40 Minutes |
Ready In: 1480 Minutes Servings: 10 |
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This is a great breakfast or brunch casserole to make the day before needed because it sits overnight to soak in all the flavor and then the finishing touches are added just before baking. This recipe is from the Jones Dairy Farm by Philip Jones. Ingredients:
1 loaf raisin bread |
10 sausage links |
6 eggs |
1 1/2 cups milk |
1 1/2 cups half-and-half |
1 teaspoon vanilla |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground cinnamon |
1 cup brown sugar, packed |
1/2 cup butter, softened |
2 tablespoons maple syrup |
1 cup pecans, coarsely chopped |
Directions:
1. Prepare a 13-by-9-inch glass baking pan with nonstick spray. Cube raisin bread and put in the baking dish.
2. Brown sausage; drain and cut into bite-sized pieces. Mix with bread in the baking dish.
3. 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.
4. 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.
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