The Seasoned MomMaple Sausage and Apple Breakfast Bake
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Ingredients
Serves 9- ½ cup finely diced sweet onion
- 2 cups peeled and diced apples ((such as Granny Smith or Honey Crisp))
- 1 lb. maple breakfast sausage
- 6 large eggs
- 2 cups shredded sharp cheddar cheese
- 3 cups milk
- Optional, for serving: warm maple syrup
- 2 teaspoons cinnamon-sugar
- ½ cup (1 stick) butter, (melted and slightly cooled)
- 1 cup Bisquick ((or other all-purpose baking mix))
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Steps
- Step 1
If the sausage is in links, remove the casings. Brown the sausage and onion in a skillet over medium-high heat, breaking up the sausage with a wooden spoon, until the sausage is no longer pink and the onion is translucent, about 5-7 minutes. Transfer the sausage and onion to a paper towel-lined plate to drain and cool while you prepare the rest of the ingredients.
- Step 2
Grease or spray a 9 x 13-inch baking dish with non-stick cooking spray. In the prepared dish, layer the apples first, and then sprinkle with cinnamon-sugar. Add the sausage and onion over top; sprinkle with cheese.
- Step 3
In a large bowl, whisk together the eggs, milk, Bisquick, and melted butter. Pour over the layered ingredients in the dish. Bake right away, or cover and refrigerate overnight until ready to bake. When ready to bake, if the casserole has been chilled, place the baking dish on the counter to come to room temp for at least 30-60 minutes.
- Step 4
Preheat the oven to 350°F. Bake, uncovered, for 45 minutes – 1 hour, until set. Tent the dish loosely with foil if it starts to get too dark before the casserole is done. Serve with warm maple syrup, if desired.
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If the sausage is in links, remove the casings. Brown the sausage and onion in a skillet over medium-high heat, breaking up the sausage with a wooden spoon, until the sausage is no longer pink and the onion is translucent, about 5-7 minutes. Transfer the sausage and onion to a paper towel-lined plate to drain and cool while you prepare the rest of the ingredients.
Source: The Seasoned Mom
