I’ve said it before, but I’ll say it again…BREAKFAST CASSEROLES ARE MY JAM!
I love them for so many reasons.
You can make them in advance.
They feed a crowd.
They work for both breakfast or dinner.
The leftovers are equally as yummy.
You can freeze them.
They’re easy to make gluten-free.
THEY’RE DELICIOUS!
This fall, I highly suggest you make my delicious CIDER SAUSAGE BREAKFAST CASSEROLE. It has loads of yummy flavors in every single bite. You can make it the day before, you can make it the morning of…you can pull it out of the freezer. No matter how you do it, just do it! Your friends and family are going to love this one!
Enjoy! xx
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Cider Sausage Breakfast Casserole
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 casserole 1x
Description
This fall, I highly suggest you make my delicious CIDER SAUSAGE BREAKFAST CASSEROLE. It has loads of yummy flavors in every single bite. You can make it the day before, you can make it the morning of…you can pull it out of the freezer. No matter how you do it, just do it, your friends and family are going to love it!
Ingredients
- 1 loaf of bread torn into pieces (we use gluten-free)
- 1 pound of breakfast sausage, browned and crumbly
- 6 eggs, lightly beaten with a fork
- 1 cup of milk
- ½ cup apple cider
- ½ cup of apple butter
- 1 cup shredded Gruyere cheese
Instructions
- Preheat your oven to 350 degrees.
- Grease (I used Pam) a 9×13 casserole dish.
- Take your torn bread and place it down in your casserole dish. Next, place your browned sausage down over the bread. Set aside.
- In a bowl, whisk together your eggs, milk, apple cider, apple butter and Gruyere. Pour this egg mixture down over your bread and sausage.
- At this point, you can cover and place in the fridge for up to 24 hours before baking or you can pop it in the oven right away.
- This casserole bakes uncovered about 55 to 60 minutes.
- Remove from oven and allow to sit about five minutes before cutting into squares and serving. If you’re planning on freezing this casserole, allow it to cool completely before covering and placing it in your freezer. When you’re ready to reheat, you will place it back in a preheated oven for about 25 minutes.
Notes
This recipe is super simple to make gluten-free just by swapping out the bread.
Victoria says
Oh wow I cannot wait to try this one! How festive! What do we do with the 1/2 cup of apple cider? Add it to the egg mixture? Or enjoy it while the casserole bakes 😜? Thanks!
Mix and Match Mama says
Just corrected the recipe!
Dena says
This sounds delicious! When do you add the cider? I assumed with the egg and milk mixture? Thanks!
Mix and Match Mama says
Yup! I just corrected the recipe! Agh! Sorry about that!
Alissa says
This looks delicious! Quick question and maybe I’m just blind (🤪) but where does the apple cider come in? Is it mixed with the eggs mixture? Thanks!
Mix and Match Mama says
You’re not blind, I just didn’t type it in the recipe from my notes. Agh! Adding it now! THANK YOU!
Lizzie says
holy delicious!! making this for sure!
Katie says
Where does the cider go?
Mix and Match Mama says
It is in with the wet ingredients (eggs, apple butter, etc).
Hillary says
We are a newly GF family. So love all your options for Gf now! What’s the best GF bread you’ve found for this recipe? Thanks!
Mix and Match Mama says
I love Trader Joe’s, but the Hawaiian style GF Canyon Bakehouse bread is really great too and what I used every time I tried this recipe.
jaime says
hi! im curious to how you turned trader Joes gluten free brownie mix into pancakes! Do you make the mix as normal according to package directions? do you add flour? Can you do a recipe post on it?
Mix and Match Mama says
I change it up just a bit! Use the mix but add a little flour (like two tablespoons), some veggie oil (about 1/4 a cup) and a few big drizzles of milk with two eggs.