Happy Leap Day! Speaking of holidays, my family always has the same egg casserole, Easy Cheese Souffle, on Christmas morning. [Yes, I know it’s February, and I’m talking about Christmas. So what? And is Leap Day a holiday? I’m pretty sure it is, right?] It’s a pretty simple make ahead egg casserole dish–full of layers of cheese, eggs, and bread with a little bit of spice. There’s so much cheese in Easy Cheese Souffle that it rivals the eggs for prominence in the name. In fact, cheese is such an integral part of my Christmas breakfast experience that I have a hard time reconciling breakfast casseroles that include meat and do not include cheese. Even if I’m eating said egg casserole and it’s not Christmas.
So it came to me as a shocking surprise that I was drawn to this recipe for Sausage, Apple, and Egg Casserole.
No cheese? Whaaaaat?
Did I read that right?
I had to check myself from throwing some cheese in there out of habit when I was prepping it on a Friday night for Saturday’s brunch with friends. And you know what? I am so glad I didn’t add any cheese.
[Cue another “whaaaaat?”]
See, not adding cheese allowed the other flavors–bread, sausage, apples, eggs, onions, milk, and pepper–to stand out. And with only seven ingredients [and no cheese], everything had a chance to shine in every bite. The maple sausage added an extra level of wow to this dish, and it’s definitely going to be a keeper in my breakfast repertoire–even without cheese!
Question of the day ~ Are there certain recipes you feel just have to be so, like me and egg/cheese casserole?
- 1 pound ground maple sausage
- 1/3 baguette, cut into 1 inch cubes
- 1/2 cup onion, minced
- 2 Gala apples, diced
- 1/2-1 1/2 cups skim milk
- 8 eggs
- freshly ground black pepper
Spray a 9×13 inch baking dish with cooking spray. Then, cook the sausage in a large skillet over medium-high heat, breaking the sausage as it cooks. Meanwhile, place the baguette cubes in a single layer in the baking dish, then evenly add onion and apple on top.
After sausage is cooked, drain grease then add sausage to baking dish. In a bowl, whisk together 1/2 cup milk and eggs, making sure that yolks break. Pour mixture over top everything else, and add up to 1 additional cup milk if needed. I used more of a softer baguette [which is more like Italian bread], but if you use a true baguette you probably won’t need the extra milk–mine just needed more moisture.
Top with some freshly ground black pepper, then cover and refrigerate overnight or up to 24 hours.
In the morning, preheat the oven to 350 degrees and then bake, uncovered, for 35-45 minutes or until golden brown.
Time: 60 minutes + refrigeration [20 minutes active]
Yield: 8 servings.