Alsatian Breakfast Sausage Casserole

Lynnda Cloutier


Gruyere is a Swiss cheese with complex flavors that are creamy, and nutty. It goes very nicely with the sweet but tart flavor of honeycrisp apples (which are my very favorite apple!)Source: Unknown

pinch tips: Perfect Bacon Every Time


12 oz. skinless link breakfast sausage, chopped
1/2 cup diced onion
6 large eggs
2 cups milk
2 tbsp. corase grain or dijon mustard
1 tbsp. chopped fresh sage or 1/2 tsp. dried rubbed sage
1/4 tsp. kosher salt
black pepper
4 slices rye bread, cut into 1 inch pieces, 1 oz. each
1 1/2 to 2 cups peeled sweet apple, such as honeycrisp, cubed into 1/2 inch pieces
2 cups shredded gruyere, divided, 8 oz

Directions Step-By-Step

Preheat oven to 375. Coat a 7 x 11 inch baking dish with nonstick spray.
Brown sausage in saute pan over medium high heat til almost fully cooked, 5 minutes. Add onion and saute til softened, 3 minutes. Transfer sausage mixture to paper towel lined plate.
Whisk together eggs, milk, mustard, sage and salt. season with pepper.
Arrange bread in bottom of prepared baking dish. Top bread with apple and 1 1/2 cups cheese, then add sausage mixture. Pour egg mixture over sausage, taking care it doesn't spill over, then top with remaining 1/2 cup cheese.
Bake casserole til cheese is browned and eggs are set in the center and cooked through, about 45 minutes or to 160 degrees. Serves 8

About this Recipe

Course/Dish: Meat Breakfast