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
15 minPrep Time:
1 hrCook Time:
1 hr, 15 Total Time:
Save Recipe
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
- 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.
- Cook onions in the fat from the meat until they begin to soften, then add the potatoes. Cook until browned.
- 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.
- Beat the eggs with the milk. Add salt and pepper. Pour the egg mixture over the meat, cheese, and potatoes.
- 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.
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