Christmas Brunch Casserole
There is something deliciously intriguing about brunch. It screams refinement, and offers a myriad of options for those who decide to venture down this rabbit hole of deliciousness. Love breakfast food? Brunch can satisfy those cravings. More of a lunch person? Brunch offers that too, as it is undoubtedly one of the most versatile meals of the day. Chef Adrianne has attacked brunch with a full head of steam, creating a recipe for a delectably savory Christmas brunch casserole that you can whip up this holiday season. Her sausage, egg and cheese casserole is topped with maple syrup, which adds a signature sweetness to the buttery spice that lies underneath. The casserole itself contains cheese, sausage, egg, onions, peppers, and, of course, bacon. This dish should take you and your guests’ taste buds for a ride with a unique blend of salty, spicy, and sweet, making it a must when Christmas rolls along. Pair it with a pomegranate mimosa, and this quick and easy creation will make you feel like the very celebrity chef you got this recipe from.
- croissants rough chopped
- Tbsp. butter (more for baking dish)
- 1/4 cup green onions chopped
- 1 lb andouille sausage chopped
- 1/2 cup breakfast sausage sliced
- 1/2 cup bacon crisped and chopped
- 1/2 cup red bell pepper finely chopped
- 1/2 cup sweet yellow onion finely chopped
- 8 large eggs
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups pepperjack cheese grated
- kosher salt to taste
- Black Pepper to taste
- 1/2 cup maple syrup
- Preheat the oven to 350 degrees F.
- Heat a large skillet to medium high heat.
- Add butter and sauté green onion, sausages, and bacon for 3-4 minutes.
- Add bell peppers and onions.
- Cook for another 3-4 minutes and set aside.
- In a large bowl, whisk together eggs, milk, and heavy cream.
- Add croissants and sautéed mixture.
- Add shredded cheese and season to taste with salt and pepper.
- Grease an 8x8 baking dish and pour mixture into it.
- Bake for 35-45 minutes.
- Allow to cool before serving. Drizzle with maple syrup and serve.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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