Sausage Pecan Morning Casserole Recipes

SAUSAGE PECAN MORNING CASSEROLE

Steps:

• Prepare a 13-by-9-inch glass baking pan with nonstick spray. Cube raisin bread and put in the baking dish.
• Brown sausage; drain and cut into bite-sized pieces. Mix with bread in the baking dish.
• 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.
• 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.

SAUSAGE GRAVY CASSEROLE

Steps:

• Add sausage to a large skillet over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked, 5 to 7 minutes. Season with onion powder, garlic powder, chicken bouillon, and pepper. Mix until well combined and fully cooked, 5 to 7 minutes.
• Stir quick-mixing flour into the sausage. Pour in milk and stir until well combined.
• Bring gravy to a boil. Reduce heat and stir until the gravy thickens, 5 to 7 minutes. Taste for seasoning and adjust according to taste. Set aside while preparing the biscuits.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish with butter and set aside.
• Cut each individual biscuit into 4 pieces. Arrange 1/2 of the biscuit pieces in the bottom of the baking dish. Completely cover biscuits with gravy. Place remaining biscuit pieces on top.
• Bake in the preheated oven until the biscuits are fully cooked and golden brown, 13 to 15 minutes.
• Remove from the oven and let stand for 3 to 5 minutes before serving.

RAISIN BREAD & SAUSAGE MORNING CASSEROLE

Steps:

• In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it into crumbles; drain. In a greased 13x9-in. baking dish, combine bread and sausage., In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole., Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.

BROWN SUGAR PECAN OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Cut bread into 1-inch cubes and place in a 9x13-inch baking pan sprayed with nonstick cooking spray.
• In a large mixing bowl, whisk together eggs, milk, vanilla, sugar and cinnamon.
• Pour over bread in prepared pan; set aside.
• In another bowl, combine brown sugar, flour, salt, butter and cinnamon using a fork or pastry cutter until crumbs begin to form.
• Sprinkle mixture on top of the bread then top with chopped pecans.
• Cover and store in fridge overnight.
• The next morning, preheat oven to 350 degrees F.
• Bake, uncovered, for 40-45 minutes, or until the center is set and bread is golden brown.
• Cut into pieces and serve with maple syrup.