Maple-Pumpkin Breakfast Casserole

Maple-pumpkin Breakfast Casserole Recipe

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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


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1 lb
mild sausage, browned, drained, crumbled
1 medium
onion, cooked with the sausage
8 slice
bread, cubed
1/2 tsp
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


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

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