• Recipes
  • Contact
  • Work with Us
  • Privacy

Chattavore

What I ate, plate by plate.

  • Start Here!
    • Contact
  • Easy Recipes
    • Air Fryer
    • Drinks
    • Easy Baking
    • For the Grill
    • Freezer Friendly
    • Instant Pot
    • No-Bake Desserts
    • One-Pot Recipes
    • Salads and Cold Dishes
    • Sheet Pan Recipes
    • Slow Cooker Recipes
  • Videos
    • From Scratch
    • Recipe Videos
    • Techniques
    • Tools
  • How-To
    • How to Cook From Scratch
    • How to Get Organized
    • How to Make Ahead and Meal Prep
    • How to Use Tools and Techniques

Baconage Breakfast Casserole & Baconage Free Adaptations

December 10, 2018

Bacon + sausage = baconage. With potatoes, cheese, eggs, and baconage, baconage breakfast casserole takes your special occasion breakfast to the next level.

It’s been a while since I talked about baconage. Back when every Wednesday afternoon was spent at the Main Street Farmers Market, baconage was a pretty regular occurrence around here. Since I quit working downtown, it’s a little harder to get down there, so it’s not something I keep around. A recent trip to Main Street Meats, though, resulted in a package of baconage. And a refresh of one of my favorite breakfast recipes, baconage breakfast casserole.

For those of you who don’t know, bacon + sausage = baconage. Does that sound like a thing of beauty? IT IS. Baconage is great for anything you’d use regular breakfast sausage for: biscuits and gravy, breakfast tacos, and perhaps best of all, breakfast casseroles.

This isn’t your standard breakfast casserole, which is usually made with bread (and lots of it). Instead, I use potatoes here and get my bread in the form of White Lily biscuits because White Lily biscuits. Of course, it does have plenty of cheese, because I’m not a hack. I baked the potatoes the night before and made my casserole right before popping it in the oven, but you could totally do everything except the baking the night before and just bake it when you get up.

After all, isn’t that what makes breakfast casserole pretty much the perfect breakfast dish?  You make it the night before, then the next morning you stick it in the oven.  It’s perfect for a lazy Saturday…no fiddling with pans or waffle irons or dredging stations.  Preheat, bake, done.

Of course, there’s a pretty good chance that you don’t have a store near you that you can visit to stock up on baconage. That doesn’t mean that you can’t put baconage breakfast casserole on the table. Nay nay…you have lots of options. You could pulse 4 ounces of bacon in a food processor until it’s finely chopped then cook it with 4 ounces of breakfast sausage. You could just use sausage here instead of baconage. You could even sub in half a pound of chopped ham or cooked crumbled bacon.

Really, it doesn’t matter how you make baconage breakfast casserole, it’s going to be good. Trust me.

Shared on The Weekend Potluck on Served Up With Love.


Mary

Yield: 6 servings

Baconage Breakfast Casserole & Baconage Free Adaptations

15 minPrep Time:

1 hrCook Time:

1 hr, 15 Total Time:

Save RecipeSave Recipe
Print Recipe
Recipe Image
My Recipes My Lists My Calendar

Ingredients

  • 4 small to medium potatoes (baked, cooled, and cut into chunks)
  • 1/2lb Link 41 baconage (or substitute sausage, chopped bacon or ham, or a combination of finely chopped bacon & ham or bacon & sausage)
  • 1 small or 1/2 large onion
  • 1 cup shredded cheese (any variety (I used buttermilk cheese))
  • 1 cup milk
  • 5 Large eggs
  • salt & pepper to taste

Instructions

  1. Preheat the oven to 350 degrees. Brown the meat in a large skillet (I used a 10" cast iron skillet). Remove to drain on paper towel.
  2. Cook onions in the fat from the meat until they begin to soften, then add the potatoes. Cook until browned.
  3. Place the potatoes in a 9-inch pie pan and spread out to cover the bottom of the pan. Cover with the cheese, then the meat.
  4. Beat the eggs with the milk. Add salt and pepper. Pour the egg mixture over the meat, cheese, and potatoes.
  5. Cover with foil and bake for 15 minutes. Remove the foil and bake until the eggs are set and the cheese is browned, another 30-40 minutes. Allow to stand for about ten minutes before serving.

Notes

You can make this the night before. Complete recipe through step 4 then cover with foil and refrigerate overnight. In the morning, preheat the oven to 400 degrees. To avoid thermal shock, remove the casserole from the refrigerator at least 15-20 minutes ahead of time. Bake covered for 15 minutes, then remove the foil and bake for another 40-45 minutes. Remove from the oven and allow to sit for 10-15 minutes before serving.

7.8.1.2
477
https://chattavore.com/baconage-breakfast-casserole/

Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.

You might also like...

  • Ham Biscuit with Eggs and CheeseHam Biscuit with Eggs and Cheese
  • My Grandmother’s Egg Soufflé
  • Easy Sausage Balls from Scratch + VideoEasy Sausage Balls from Scratch + Video
  • Easy Breakfast Burritos with Fried RiceEasy Breakfast Burritos with Fried Rice
  • Asparagus Quiche with Leeks & GruyereAsparagus Quiche with Leeks & Gruyere
  • Cheesy Potato and Egg Breakfast SkilletCheesy Potato and Egg Breakfast Skillet

Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Easy Recipes, Eggs, How to Make-Ahead and Meal Prep, How-To, One-Pot Recipes, Pork, Recipes Tagged With: breakfast, cheese, eggs, holidays, pork, special occasions By Mary // Chattavore 21 Comments

This eggnog latte is just as good as what you get in a coffee shop, and you don't have to get out of your PJs. No milk frother required! | recipe from Chattavore.com

Eggnog Latte without a Milk Frother

Eggnog Pie

Comments

  1. Ruthanne Taylor says

    February 22, 2013 at 10:23 am

    Please add a link to a printable recipe. I would love to try this.
    Reply
    • Sharon Seiber says

      February 22, 2013 at 12:51 pm

      I would love to be able to print this, also. Alas, too many of the recipes I see and want to try, are the same. Just not printable!
      Reply
      • Chattavore says

        February 22, 2013 at 5:02 pm

        Sharon, I'm working on adding printable recipes. I didn't have a way to add the printable recipes until last summer. I've been working on adding the printables but it gets away from me sometimes! I'll add the printable recipe this weekend and work on updating my other older recipes.
        Reply
      • Chattavore says

        February 22, 2013 at 5:22 pm

        Actually, turns out something went wrong with my old recipe plug-in. This recipe used to be printable. Sounds like I have even more work to do than I thought!
        Reply
      • Chattavore says

        February 22, 2013 at 7:44 pm

        Done!
        Reply
      • Peggy Hughes says

        October 11, 2016 at 3:51 pm

        If you can'tprint them take your cell phone and take a picture of the recipes it works fine.
        Reply
    • Chattavore says

      February 22, 2013 at 7:45 pm

      Done! It used to be printable but a recent update messed it up. Technology! :(
      Reply
    • Lloyd Davidson says

      May 30, 2014 at 11:53 am

      Ladies, If you haven't found about this already there is a short APP for most browsers called CleanPrint. I know there are Chrome and IE apps, not too sure about Thunderbird. Just go to your browser's APP store and look for it. It will allow you to print any page and only the "heart" of the page. You can edit to add pictures and remove anything you don't want to print fairly easily. You can even turn the part you want to print into a PDF file and save it. Hope this is some help.
      Reply
  2. Shirley Wylie says

    February 22, 2013 at 11:39 am

    In the directions it says "To avoid thermal shock, remove the casserole from the oven at least 15-20 minutes ahead of time." Do you mean "remove from refrigerater" instead?
    Reply
    • Chattavore says

      February 22, 2013 at 12:19 pm

      Yes, Shirley. I will fix this later today.
      Reply
  3. ann says

    March 19, 2013 at 11:00 pm

    i would love to know why you have to all of a suden print several pages before you can print the receipe....what is going on in this world...such a waste of time and paper plus agrivation.....it seems everyone is doing this now, seems they have to explain everything about who did this years and how they did it, pls advise..tks...love so many receipes but refuse toprint as i said it is a waste of time and paper....
    Reply
    • Chattavore says

      March 19, 2013 at 11:10 pm

      Ann, food blogging is about telling the story behind the food and why you wanted to post the recipe. However, you don't have to print the whole story. If you will scroll to the bottom where the recipe is there is a "print recipe" icon. When you click this it will allow you to print the recipe on one page. :)
      Reply
  4. Missy says

    May 14, 2013 at 9:27 am

    I would love to know where to buy this amazing meat known as Baconage...I highly doubt there would be anything quite this delicious in the area of Pennsylvania that I live in. This recipe just sounds wonderful.
    Reply
    • Chattavore says

      May 14, 2013 at 9:57 am

      Missy, it's a specialty of a local artisan meat processor and it's amazing! I plan to work on creating my own version, though...so stay tuned!
      Reply
  5. Bev says

    May 29, 2014 at 11:12 am

    I had the same issues but today I found the print icon at the bottom of the baconage casserole and it worked fine. Pictures are neat but one doesn't need all that when printing recipes. Thanks!
    Reply
  6. Kathy Harwood says

    June 22, 2016 at 5:08 am

    I printed it fine!!
    Reply
    • Mary // Chattavore says

      June 22, 2016 at 3:42 pm

      Yes, there were some issues with my printable recipes a while back because the app I use for recipes stopped working and I didn't realize it. It's been fixed now!
      Reply
  7. Becky Winkler (A Calculated Whisk) says

    December 20, 2016 at 9:06 am

    I can't believe I had never heard of baconage until just now! Totally going to MSM to get some ASAP. This looks like an amazing way to use it!
    Reply
    • Mary // Chattavore says

      December 21, 2016 at 9:58 pm

      Yes, you HAVE to try it! It's so good.
      Reply
    • DALE YARBERRY says

      December 8, 2017 at 11:03 am

      What is MSM? Would also like to buy some Baconage.
      Reply
      • Mary // Chattavore says

        December 8, 2017 at 12:24 pm

        Hey Dale! MSM is Main Street Meats, a butcher shop and restaurant here in Chattanooga. http://www.mainstreetmeatschatt.com
        Reply

Thanks for your comments, but remember that Chattavore is a positive site. I reserve the right to delete any comments that contain unnecessary negativity! Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

Follow Chattavore!

  • Twitter
  • Pinterest
  • Facebook
  • Bloglovin
  • Instagram
  • Email
  • RSS

Categories


Copyright © 2023 | All content property of Chattavore and may not be reproduced without permission | Cha Creative Clique

Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.
 

Loading Comments...