We hosted a brunch this past weekend, which gave me the perfect opportunity to try out both the new oven and these two recipes my aunt passed along. Whenever she hosts a family gathering, you can bet that one morning will feature a tasty breakfast casserole. So I asked her for her recipe, and she sent it over, along with another one she thought I’d find yummy from some distant relation in the family. She was right. And the friends I had over for Brunch Test Kitchen agreed. In fact, there was no clear preference between these two, even though they have different flavors – both were highly enjoyed. So if you want something a little different but still easy for a weekend breakfast or brunch, try these out.
#1: Light & Easy Breakfast Strata
On the left above, from the distant relation.
- 1 lb. turkey sausage
- 8 eggs
- 10 slices of bread, cut into small cubes
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- 2 cups diced vegetables*
- 2 Tbsp. melted butter
- 2 Tbsp. flour
- 1 Tbsp. ground mustard
- 2 tsp. basil
- 1 tsp. salt
*the original recipe called for mushrooms, but I used half green bell pepper and half tomato because I think mushrooms are ew. So whatever veggies you prefer, really.
- Brown the sausage in a large skillet and set aside.
- Beat the eggs in a large bowl.
- Combine all ingredients with the eggs and mix well.
- Pour into a 9×13 glass dish. Cover and refrigerate 8 hours/overnight.**
- Bake uncovered 60-70 minutes at 350 degrees. Knife inserted in center should come out clean.
*Not strictly sure if the refrigeration step is necessary, but since I was making two casseroles it was easier to make this the night before and stick in the oven while I put the other one together then next morning.
This one was my slight favorite served fresh from the oven. It does ok reheated as leftovers, but I’d recommend gobbling it up right away.
#2: Hearty Breakfast Bake
On the right above, from my aunt.
- 1/2 lb. bacon
- 1/2 onion
- 1 dozen eggs
- 1 cup milk
- 1 cup shredded sharp cheddar cheese
- 16 oz. frozen hash browns
- 1 tsp. salt
- 1/2 tsp. pepper
- Cook the bacon in a skillet. Remove bacon, and saute the onion in the bacon grease. Break cooked bacon into smaller pieces.
- Whisk together the eggs, milk, salt and pepper.
- Add in the cheese, hash browns, onion, and bacon. Mix well.
- Pour into grease 9×13 glass casserole dish.
- Bake uncovered for 35-45 minutes at 350 degrees. Knife inserted in center should come out clean.
This one makes AWESOME leftovers. I think it gets even better when reheated, not sure why that is.
Do you have a favorite brunch food or family breakfast casserole recipe?