maple-pumpkin breakfast casserole
(1 rating)
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The original recipe for Breakfast Casserole uses 3 cups of milk, and no pumpkin or maple syrup. I wanted to make this recipe but needed to use up some leftover pumpkin. I added the pumpkin and to make it more interesting, I added 1/2 cup of maple syrup and decreased the milk to 2 1/2 cups. I loved it!!! So YOU choose which version you or your family will prefer! ENJOY!
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(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
45 Min
Ingredients For maple-pumpkin breakfast casserole
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1 lbmild sausage, browned, drained, crumbled
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1 mdonion, cooked with the sausage
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8 slicebread, cubed
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1/2 tspsalt
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8eggs
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2 1/2 cmilk
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1/2 cmaple syrup
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1 1/2 cpumpkin puree
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2 ccheddar cheese, shredded
How To Make maple-pumpkin breakfast casserole
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1Preheat oven to 350 degrees. Spray a 9" x 13" pan with cooking spray.
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2Spread bread cubes evenly over bottom of pan. Spread sausage and onions over top of bread cubes
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3Beat eggs, stir in pumpkin, salt, maple syrup, and milk. Pour mixture over sausage and bread cubes. Sprinkle cheese over all.
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4This could be served with more maple syrup if you like it sweeter, but I didn't think it necessary.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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