Thank the good Lord that I prepared this breakfast casserole on Saturday afternoon because there was no way I would have done so in my “condition” on Sunday morning. Over the weekend, I prepared an Overnight Biscuit, Sausage, and Apple Casserole.
J found the recipe in Southern Lady magazine (January-February 2012). I love breakfast casseroles because they are often delicious and easy to prepare. This variation was both. The addition of the tart apples made this a special one.
The recipe serves 8.
- 2 lbs. bulk sausage (I used Jimmy Dean Regular)
- 2 tart apples, cored and sliced (I used Granny Smith)
- 6 cups torn or cut biscuits in 1/2-inch pieces (I baked 8)
- 9 eggs, beaten
- 3/4 teaspoon Dijon mustard
- 1 1/2 cups grated sharp Cheddar cheese
- 3 cups milk
- Salt and freshly ground black pepper
1. Fry the sausage in a skillet, breaking it up as it cooks, and drain on paper towel. Reserve the fat, and let the sausage cool. Saute’ the apples in the reserved fat, remove from pan, and let cool.
2. Move the biscuit pieces to a large resealable plastic bag. Whisk together the eggs, mustard, cheese, and milk in a large bowl. Stir in the sausage and apples. Season to taste with salt and pepper. Transfer the mixture to the plastic bag. Place the bag inside another resealable plastic bag with the zipper facing another direction in order to prevent leaks. Refrigerate at least 2 hours, preferably overnight or up to 2 days (It looks like the ingredients will not fit in a galloon plastic bag, but it does. I refrigerated overnight).
3. When ready to bake, preheat oven to 350 degrees. Pour mixture into a buttered 13x9x2-inch baking dish. Bake covered for 30 minutes. Uncover and bake for another 30 minutes.
All of my breakfast guests loved the casserole too.
Easy Breakfast Casserole, y’all!