Sausage & Bacon Country Breakfast Casserole Recipe

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★★★★★ 4.0 (34)

All of the breakfast necessities, in a single golden tacky bake! This Breakfast Casserole tastes identical to a rustic breakfast fry up – therefore the title. Good for feeding a crowd AND it may be made forward!

Sausage and Bacon Country Breakfast Casserole in a white dish, ready to be served.

Breakfast Casserole

Bacon + sausage + egg + milk + cheese + potatoes + bread does not = nutritious low fats power breakfast for day-after-day.

But it surely DOES equal DELICIOUS!!!

That is my “make-ahead-feed-an-army” model of a rustic breakfast fry up that’s considered one of my favorite issues to order once I exit for brunch (particularly if I had a couple of too many champers the night time earlier than). A ginormous plate loaded with eggs, sausage, bacon, potatoes and toast on the facet.

Maintain the greens thanks!

Oh wait. I felt so responsible about not even including some cherry tomatoes or bell peppers (capsicums), I made a decision I higher add some greens.

So I sprinkled parsley on. See? There’s your greens for the morning! 😉

Sausage Bacon Country Breakfast Casserole - Great for feeding a crowd and make ahead. Tastes like a country breakfast fry up!

Sausage and Bacon Country Breakfast Casserole in a white dish, ready to be served.

What this breakfast casserole tastes like

It has all of the flavours of a rustic breakfast fry up, in casserole kind. The bread below the floor is custardy and tastes like a savoury French Toast. Nearly like an Omelette.

And the bread poking out on the floor is buttery, crispy and golden.

Mix that with the tasty browned sausage, BACON, potato and cheese, and it’s a totally loaded breakfast for champions!

Sausage and Bacon Country Breakfast Casserole in a white dish, ready to be served.

The stunning golden, buttery floor

My manner of creating breakfast casserole is a bit of completely different to the same old the place the bread is torn into chunks and soaked in egg combination.

What I love to do is use slices of baguette, soak in egg combination and stand them upright within the baking dish, then drizzle with butter so the highest will get beautiful and golden.

However you already know what? This may shock you! This breakfast bake serves 8 and every serving has 645 energy. In comparison with a breakfast fry up which usually has over 1,000 energy per serving for two eggs, 2 rashers of bacon, 2 sausages, some potatoes and toast. Do you know that?

Wait a second. Did I simply persuade myself that is wholesome?? 😉

Extra breakfast and brunch recipes

These days, I placed on brunches greater than I do lunches! Listed below are a few of my favourites to make for a crowd:

  • Shakshuka – Center Jap baked eggs in a spiced tomato broth

  • Frittata and Frittata Egg Muffins – terrific large batch make forward meals

  • Quiche Lorraine and Italian Sausage Quiche

  • Home made Sausage and Egg McMuffins – the sausage patties style identical to Maccers!!

  • Crispy Tacky Sausage Hash Browns

  • Ham, Egg and Cheese Pockets or Bread Bowls – no washing up!

Sausage and Bacon Country Breakfast Casserole on a serving plate, ready to be eaten.

 

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Sausage & Bacon Country Breakfast Casserole Recipe

Sausage & Bacon Country Breakfast Casserole Recipe

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 645 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2.5 ft / 80 cm baguette (french stick), preferably slightly stale
  • 7 eggs
  • 1 1/2 cups milk (full fat) or half and half (I use milk)
  • 10 oz / 300 g potatoes , peeled and diced into 1/2" / 1.2cm cubes
  • 10 oz / 300 g bacon , roughly chopped
  • 1 lb / 500 g sausage , removed from casing (use good quality - Note 1)
  • 1 cup grated cheddar cheese
  • 1 tbsp butter , melted (optional)
  • Finely chopped parsley (optional)

Instructions

  1. Slice the baguette into 2cm / 0.8" thick slices and place in a baking dish.
  2. Whisk the eggs and milk together. Pour 2/3 of the egg mixture over the bread. Turn the bread to make sure both sides of every piece is soaked in egg mixture. Set aside to soak while you cook the bacon and sausage.
  3. Cook potatoes in boiling water for 2 minutes.
  4. Preheat oven to 180C/350F.
  5. Heat skillet over high heat. Add bacon and cook until very lightly cooked. Remove with a slotted spoon and drain on paper towels.
  6. Pour off excess fat. Add sausage and cook, breaking it up as you go, until lightly browned. Remove from the skillet and drain on paper towels.
  7. By now, most of the egg mixture should be soaked up by the bread. Stand the bread upright in the baking dish.
  8. Distribute half the potato between the bread, then top with half the sausage, half the bacon and half the cheese. Repeat with remaining potato, sausage, bacon and cheese (finish with cheese).
  9. Pour remaining egg mixture over everything.
  10. Cover loosely with foil and bake for 30 minutes.
  11. Remove foil and drizzle butter over the bread.
  12. Bake for a further 10 minutes until the bread is golden. Serve, garnished with parsley if using.

Notes

1. You can use any sausage you like. In Australia, I recommend avoiding the very cheap BBQ sausages you can purchase at supermarkets (the pale pink ones). They are mostly fillers, not meat.
2. If making ahead, stop after assembling the casserole before baking it. Cover and refrigerate overnight.
3. Nutrition per serving assuming 8 servings. This does not take into account the fat that is drained from the bacon and sausage.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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