Overnight Bacon And Sausage Casserole Recipes

OVERNIGHT BACON BRUNCH CASSEROLE

Steps:

• Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan.
• Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes.
• Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes.
• Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

SAUSAGE AND BACON CASSEROLE

Steps:

• In large saucepan, fry saute garlic, bacon, mushrooms, stock cube and onion til soft and aromatic.
• Add sausage links and brown (about 10 mins) Add crushed tomatoes, salt, pepper, worcester sauce and basil.
• Simmer over medium low heat for about 35-45 minutes Thats it!
• nothing to it really but its sooooooo tasty and fantastic for winter.
• I serve with broccoli and jacket potatoes and there is never any leftovers!

OVERNIGHT BACON AND SAUSAGE CASSEROLE

Steps:

• 1. On the day of cooking: Pre-heat oven to 200C/400F/Gas mark 6 and grease a square oven proof dish, approx. 20cms x 24cms. 2. Assembly: Shred half of the hash browns into the base of the dish. Scatter over half of the grated cheese. 3. Fry the crumbled sausage and bacon bits in a frying pan until the sausage is coloured and the bacon is crispy. Drain the meat and scatter it over the cheese and potato mixture. 4. Add the rest of the shredded hash brown potatoes and then pour the beaten eggs over, pushing down the ingredients with the back of a fork. 5. Arrange the tomatoes on top and then add the rest of the grated cheese over the top. Cover with cling film and leave overnight in a cool place or the fridge. 6. The next day, take the casserole out of the fridge and bring it to room temperature for 30 minutes, then bake the casserole in a pre-heated oven, see step 1, for 30 to 45 minutes, or until it is set, puffed up and golden brown. 7. Cut into squares and serve immediately. Inspired? For more breakfast and brunch recipes, visit Great British Chefs collection.