Sweet Maple Sausage Breakfast Casserole always brings my kitchen into a quieter rhythm on cold winter mornings. One Saturday just before Christmas, the house was still dim, the kettle hummed on the stove, and my grandchildren sat on the living room rug working through puzzles while my husband read the newspaper nearby.
Frost traced the windows, and the thought of a warm breakfast made the morning feel gently festive. Reaching for the maple syrup we save for special days felt like the right way to begin.
On mornings like that, cooking slows down in the best possible way. My daughter stopped by with her youngest wrapped in a thick scarf, cheeks pink from the cold air. Conversation filled the kitchen as the sausage sizzled and vegetables met the cutting board.
Chopping potatoes and peppers followed a familiar rhythm, one that carried memories of early school mornings and long workdays when breakfast set the tone for everything that followed.
As the Sweet Maple Sausage Breakfast Casserole baked, the aroma of maple, sausage, and thyme drifted through the house and drew everyone closer. Coffee was poured, plates were set, and the room grew quiet for a brief moment before the first bite. These simple gatherings are the reason this casserole continues to have a place at my table.
Short Description
A hearty Sweet Maple Sausage Breakfast Casserole made with savory pork sausage, tender Yukon Gold potatoes, eggs, sharp cheddar, and a lightly sweet maple glaze, baked until golden and satisfying.
Key Ingredients
Main Ingredients
- 1 lb pork breakfast sausage, casings removed
- 4 cups diced Yukon Gold potatoes
- 1 cup diced red bell pepper
- ½ cup diced onion
Egg and Dairy Mixture
- 6 large eggs
- 1 ½ cups whole milk
- 1 ½ cups shredded sharp cheddar cheese
Maple Glaze
- ¼ cup pure maple syrup
- 2 Tbsp Dijon mustard
- 1 tsp apple cider vinegar
Seasonings and Garnish
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp smoked paprika
- 2 Tbsp unsalted butter, melted
- 2 Tbsp fresh thyme leaves, chopped
Tools Needed
- Large skillet
- Mixing bowls
- Whisk
- Cutting board
- Sharp knife
- 9 by 13 inch baking dish
- Measuring cups and spoons
Cooking Instructions
Step 1: Prepare the Oven and Vegetables
Preheat the oven to 375°F. Dice the potatoes, red bell pepper, and onion into even ½ inch cubes so they cook uniformly. Place the potatoes in a bowl of cold water for 5 minutes to remove excess starch, then drain and pat completely dry with a clean towel.
Step 2: Cook the Sausage
Heat a large skillet over medium high heat. Add the sausage and break it apart with a spoon. Cook for 6 to 7 minutes until fully browned and the fat has rendered. Transfer the sausage to a plate using a slotted spoon, leaving the drippings in the pan.
Step 3: Sauté the Vegetables
Add the melted butter to the skillet with the sausage drippings. Stir in the potatoes, bell pepper, and onion. Cook for about 8 minutes, stirring occasionally, until the vegetables are lightly golden and just tender. If the potatoes brown too quickly, lower the heat slightly.
Step 4: Mix the Custard and Glaze
In a large bowl, whisk together the eggs, milk, sea salt, black pepper, smoked paprika, and half of the shredded cheddar. Whisk until smooth and well combined. Stir in the maple syrup, Dijon mustard, and apple cider vinegar until the mixture looks silky and uniform.
Step 5: Assemble the Casserole
Grease a 9 by 13 inch baking dish. Spread the cooked vegetables and sausage evenly across the bottom. Pour the egg and maple mixture over the top, gently tapping the dish to help it settle. Sprinkle the remaining cheddar and chopped thyme evenly over the surface.
Step 6: Bake Until Set
Place the dish in the oven and bake for 30 to 35 minutes. The casserole is ready when the center is set, the edges are lightly puffed, and the top is a deep golden color. Let it rest for 10 minutes before slicing so it holds together neatly.
Why You’ll Love This Recipe
Balanced sweet and savory flavor from maple syrup and sausage
Hearty enough to keep everyone satisfied through the morning
Simple ingredients that are easy to find
Ideal for family breakfasts or relaxed weekend brunches
Can be prepared ahead and baked when needed
Mistakes to Avoid & Solutions
Undercooked Potatoes
If the potato pieces are too large, they may stay firm in the center.
Solution: Cut potatoes into uniform ½ inch cubes and soak briefly to ensure even cooking.
Watery Casserole
Excess moisture can prevent the custard from setting properly.
Solution: Pat potatoes dry after soaking and fully cook vegetables before assembling.
Overbrowning the Top
Cheese can darken before the center is fully cooked.
Solution: Loosely cover with foil during the last 10 minutes if the top browns too quickly.
Dry Texture
Too little dairy or overbaking can dry out the casserole.
Solution: Measure milk carefully and remove the dish once the center is just set.
Serving and Pairing Suggestions
Serve warm with fresh fruit on the side
Pair with a simple green salad for balance
Offer alongside coffee, tea, or fresh orange juice
Cut into squares for family style serving
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheat individual portions in the oven at 325°F until warmed through
For quicker reheating, microwave gently at medium power
Cover while reheating to prevent drying
FAQs
1. Can I prepare this casserole the night before?
Yes, assemble the casserole, cover tightly, and refrigerate overnight. Bake the next morning as directed, adding 5 extra minutes if chilled.
2. Can I use a different type of sausage?
Turkey or chicken breakfast sausage works well, though the flavor will be slightly lighter.
3. Is it possible to make this dairy free?
Use unsweetened plant based milk and a dairy free shredded cheese alternative.
4. How do I know when the center is fully cooked?
Insert a knife into the middle. It should come out mostly clean with no liquid egg.
5. Can I freeze leftovers?
Yes, wrap portions tightly and freeze for up to 2 months. Thaw overnight before reheating.
Tips & Tricks
Let the casserole rest before slicing for cleaner portions
Fresh thyme adds brightness, but dried thyme can be used in smaller amounts
Whisk the eggs thoroughly to avoid streaks of cooked egg
Recipe Variations
Vegetable Forward Version: Replace sausage with sautéed mushrooms and spinach, following the same cooking steps.
Spicy Maple Twist: Add ¼ tsp cayenne pepper to the egg mixture for gentle heat.
Cheese Swap: Use smoked gouda instead of cheddar for deeper flavor.
Final Thoughts
Sweet Maple Sausage Breakfast Casserole often brings my kitchen back to those unhurried mornings filled with conversation and warm plates passed around the table. The combination of maple and sausage feels familiar, yet still special enough for a weekend or holiday breakfast. It suits gatherings where people linger and second cups of coffee are poured.
Sharing this Sweet Maple Sausage Breakfast Casserole has become a quiet tradition in my home, one that reflects the care we put into feeding the people we love. From the first slice to the last crumb, it carries the same sense of togetherness that inspired me to make it in the first place.
Sweet Maple Sausage Breakfast Casserole
Ingredients
Main Ingredients
- 1 lb pork breakfast sausage casings removed
- 4 cups diced Yukon Gold potatoes
- 1 cup diced red bell pepper
- ½ cup diced onion
Egg and Dairy Mixture
- 6 large eggs
- 1 ½ cups whole milk
- 1 ½ cups shredded sharp cheddar cheese
Maple Glaze
- ¼ cup pure maple syrup
- 2 Tbsp Dijon mustard
- 1 tsp apple cider vinegar
Seasonings and Garnish
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp smoked paprika
- 2 Tbsp unsalted butter melted
- 2 Tbsp fresh thyme leaves chopped
Instructions
- Preheat the oven to 375°F. Dice vegetables evenly, soak potatoes briefly, then drain and dry well.
- Brown the sausage in a skillet over medium high heat for 6 to 7 minutes, then set aside, keeping the drippings.
- Sauté potatoes, bell pepper, and onion in the skillet with butter until lightly golden and just tender.
- Whisk eggs, milk, seasonings, half the cheese, maple syrup, Dijon, and vinegar until smooth.
- Spread sausage and vegetables in a greased 9 by 13 inch dish, pour in the egg mixture, and top with remaining cheese and thyme.
- Bake 30 to 35 minutes until set and golden, then rest 10 minutes before serving.
