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.
Yield: 6 servings
15 minPrep Time:
1 hrCook Time:
1 hr, 15 Total Time:
- 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
- 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.
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.
Loaded with ham, Cheddar cheese, and broccoli, this Instant Pot breakfast casserole (or strata, if you will) comes together so quickly and is a perfect one-dish meal for breakfast or brunch…but no one will judge you if you eat it for lunch or dinner, either!
Breakfast Casseroles are the Best!
Raise your hand if you love a one-dish breakfast?🙋🏻You guys know that I love my grandmother’s Christmas egg soufflé. When I set out to make an Instant Pot breakfast casserole, I knew that I wanted it to be even easier than that one, which is saying a lot.
I decided to go with ham instead of bacon or sausage, since it doesn’t need to be precooked. Combined with sturdy bread cubes (I went with tangy sourdough), smoked Cheddar (though you could certainly use regular), broccoli, and eggs, this breakfast casserole – or strata – took about fifteen minutes to throw together after dinner. I covered the dish with foil and stuck it in the fridge overnight.
This is a seriously simple “pot-in-pot” meal. Just pour a little water in the bottom of your Instant Pot, add the trivet, and set your baking dish or soufflé dish in a little sling made out of foil. A few minutes under high pressure and you have a perfectly baked egg casserole that is 100% customizable (don’t like broccoli? Leave it out! Prefer pepper Jack? Go for it! This breakfast casserole is your oyster!). Also, let’s take a quick second to address the elephant in the room: that broccoli is not pretty. I promise it was delicious and it wasn’t mushy!
For real, you guys. You can have this Instant Pot breakfast casserole however you want it. And trust me…you want it!
Save this recipe for later on Pinterest! Yield: 4-6 servings 4 15 minPrep Time: 35 minCook Time: 50 minTotal Time: Ingredients Instructions
Yield: 4-6 servings
15 minPrep Time:
35 minCook Time:
50 minTotal Time:
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Sausage and red pepper mini quiches come together so quickly and they’re so easy to make…and delicious, of course. They’re great for brunch!
How do you feel about brunch?
Are you a brunch person? For me, brunch = life. I mean, breakfast food is always perfect…am I right? How can you go wrong with biscuits and gravy? Bacon? Eggs? Sausage? Answer: you can’t. Breakfast foods are awesome any time of day. I mean, it’s not really universally accepted to eat spaghetti for breakfast, but it is totally universally accepted to eat pancakes for dinner.
The really great thing about brunch is that most of the time brunch foods are pretty easy to whip up but when you say that something is “brunch” it becomes totally fancy and special. I mean, serve up a mimosa beside just about anything and it’s fancy, right? Easy, crowd-pleasing, and fancy? Hello!
Quiche is one of my absolute favorite brunch foods. First of all, quiche is an awesome “clean out the fridge” food. Throw in a little bit of this and a little bit of that and add some eggs and you have an incredibly delicious and well-balanced meal.
Quiche = Girly Food? NAH.
The thing that always makes me laugh about quiche is that a lot of men think of it as “girly” food. I mean really, how can food be girly? And who really cares? What matters about food is that it tastes good. Honestly, I’m really not sure how food that includes pie crust (I mean, would you turn down apple pie?), cheese, and eggs should somehow only be consumed by women because it has a French name. Can we all just agree that that is silly?
Especially when the quiche in question is this sausage and red pepper mini quiches. With Odom’s Tennessee Pride® Country Sausage, roasted red peppers, and smoked cheddar cheese, these quiches are substantial…but baked in a muffin pan, it’s miniature in stature so everyone gets their own baby quiche…no annoying attempts to cut a slice out of a pie-shaped quiche, because we all know how annoying that can be.
My mom has bought Odom’s Tennessee Pride Country Sausage since I was a kid. Once, I bought another brand because the store where I was shopping didn’t have Tennessee Pride (tragic, I know). I should have made another stop (I could have picked some up at Walmart, which is where I got this), because I was sorely disappointed with the other brand. Odom’s Tennessee Pride Country Sausage always has the right balance of herbs and spices and it browns up perfectly. It’s just how sausage should taste to me. It’s perfect in this quiche with the smoked cheddar and roasted red pepper (which I roasted myself, but you can totally buy a jar).
These sausage and red pepper mini quiches are so easy to make…the whole thing comes together in about 15 minutes, and then they’re baked and ready to eat in 25. You could even make them the night before and stick them in the oven when you’re ready to bake…and this sausage and red pepper quiche is delicious hot or at room temperature.
These sausage and red pepper mini quiches would be perfect on your Easter brunch table!
Yield: 8 mini-quiches
15 minPrep Time:
35 minCook Time:
50 minTotal Time:
- 8 ounces (1/2 package) breakfast sausage; I used Odom's Tennessee Pride®Country Sausage mild variety
- pastry for a single crust pastry (I used one crust from a packaged pie crust)
- 1 roasted red pepper (jarred, or make your own - see notes for directions), chopped
- 4 ounces smoked cheddar cheese (1 cup, grated)
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 350°.
- Preheat a medium skillet over medium-high heat. Cook the sausage until browned.
- Roll the pie crust into a rectangle and cut into 8 equal pieces. I don't get too precious with this - just estimate how big you think it needs to be for 8 mini quiches. Press the 8 squares each into a cup of the muffin tin.
- Divide the sausage, chopped red peppers, and cheese among the 8 pastry crusts.
- Whisk the eggs, salt, and pepper in a bowl or large measuring cup. Divide the egg mixture evenly among the muffin cups. Bake for 25 minutes. Serve hot or at room temperature.
To make your own roasted red peppers, heat a broiler to high with a rack 6-8 inches from the broiler. Cut the sides off of a large red pepper. Place the red pepper skin side up on a baking sheet. Place under the broiler and broil until the skin is blackened. Place in a bowl and cover with plastic wrap. Let stand for 15 minutes then peel off any blackened skin.
This skillet cheese soufflé is simplicity in a skillet. It’s a great way to use up whatever you have in the fridge, like the Swiss chard and artichokes I’ve used here, and it’s perfect for breakfast, lunch, or dinner!
I know that the words cheese soufflé evoke terror in the hearts of many. I get it, I really do. First of all, you have to have a special soufflé dish. Then, there’s the whipping of the egg whites and the making of the béchamel and the folding. Then, as if you weren’t already holding your breath out of pure fear, you have to worry that if you shut the oven door too hard or you accidentally stomp around, your soufflé will fall. Solution? Don’t make it.
Well, that’s not really a great solution, because soufflés are delicious and all that caution is maybe overdoing it a little. I’m not saying that you should go doing all the things I mentioned above to test the resolve of your soufflé, but it’s definitely not as scary as all that. But I’m not sure why I’m still talking about it, because this cheese soufflé is not that cheese soufflé.
A skillet cheese soufflé is much less terror-evoking. You don’t need a special dish, first off. Just a skillet. Second, there’s no béchamel. There is some whipping of egg whites but that’s really the hardest part of the whole thing. It’s not tall and fluffy like a standard baked-in-a-soufflé-dish cheese soufflé, but that’s okay. It’s still delicious.
I had some Swiss chard in my fridge that I needed to use up and thought that Swiss chard and artichokes sounded like a tasty combination. I used some smoked provolone chees that I had, which was definitely not a mistake. You should use whatever you have or whatever sounds good to you. I was going for a meatless affair but bacon, ham, or even shredded chicken would be perfect here. Have this skillet cheese soufflé for breakfast, lunch, or dinner-whenever you want it! Que sera sera indeed!
Try this skillet cheese soufflé for a delicious easy meal!
Yield: 2-4 servings
15 minPrep Time:
20 minCook Time:
- 1 tablespoon olive oil
- 1 bunch of Swiss chard, stemmed, cut into thin ribbons, and washed
- 3 large eggs, separated, plus one large egg white
- 1 tablespoon water
- 1/4 teaspoon salt plus more to taste
- 2 tablespoons butter
- 1/2 cup artichoke hearts (canned or frozen), well drained and coarsely chopped
- 2 ounces cheese of your choice, shredded (about 1/2 cup)
- Preheat the oven to 400 degrees.
- Preheat the oil in a 10-inch skillet over medium heat (I used my Lodge cast iron skillet) until shimmering. Add the Swiss chard and cook, stirring frequently, until wilted. Salt to taste and remove to a bowl. Set aside. Remove the skillet from the heat and wipe it clean.
- Place the egg yolks in a medium bowl and whisk with the water and the 1/4 teaspoon of salt. Wash the whisk and, in a separate bowl, beat the egg whites until soft peaks form (if you don't feel like getting an arm workout, you can use an electric mixer!). Carefully fold a spoonful of the whites into the yolks then fold in the remaining whites.
- Place the skillet over medium-high heat and add the butter. Tilt the pan to coat with melted butter. When the butter has melted completely, add the egg mixture and smooth with a spatula. Reduce the heat to medium and sprinkle the Swiss chard, the artichokes, and the cheese evenly over the top. Cook, shaking gently, until the edges have browned, about 2-3 minutes.
- Place in the oven and bake for about five minutes, until the cheese has melted and the soufflé is lightly browned and puffy. Remove from oven, cut into wedges, and serve immediately.