Maple-Pumpkin Breakfast Casserole

Maple-pumpkin Breakfast Casserole

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Sherry Laughman


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!


★★★★★ 1 vote

20 Min
45 Min


  • 1 lb
    mild sausage, browned, drained, crumbled
  • 1 medium
    onion, cooked with the sausage
  • 8 slice
    bread, cubed
  • 1/2 tsp
  • 8
  • 2 1/2 c
  • 1/2 c
    maple syrup
  • 1 1/2 c
    pumpkin puree
  • 2 c
    cheddar cheese, shredded

How to Make Maple-Pumpkin Breakfast Casserole


  1. Preheat oven to 350 degrees.
    Spray a 9" x 13" pan with cooking spray.
  2. Spread bread cubes evenly over bottom of pan.
    Spread sausage and onions over top of bread cubes
  3. Beat eggs, stir in pumpkin, salt, maple syrup, and milk.
    Pour mixture over sausage and bread cubes.
    Sprinkle cheese over all.
  4. This could be served with more maple syrup if you like it sweeter, but I didn't think it necessary.

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