July 23, 2017
Breakfast, Casseroles, Pork,
Pork Sausage, Eggs, Vegetables, Sweet Potato/Yam, Southern, Make-Ahead, Brunch, Christmas, Mother's Day, Oven Bake, Make it from scratch more
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"This is a breakfast casserole that you can make ahead if you'd like, and then bake when you are ready to serve. If you do that, store in the refrigerator and then bring to room temperature before baking."
Preheat the oven to 350°.
Place the bread on a baking sheet. Bake at 350° for 20 minutes, stirring once. Cool on the pan for 5 minutes.
Pierce the potato with a fork. Place the potato on a microwave safe paper towel. Microwave at high for 8 minutes or until done. Let stand 5 minutes. Peel the potato and cut into 1/2 inch cubes.
Heat a small nonstick skillet over medium heat. Add oil to the pan; swirl to coat. Add sausage to the pan; cook 6 minutes or until browned, stirring to crumble.
Place the bread, sweet potato, half of the sausage, and half of the cheese in a large bowl. Combine milk and the next 4 ingredients (through eggs) in a bowl, stirring with a whisk; pour over the bread mixture and toss gently to combine. Let stand 20 minutes.
Scoop the mixture into an 8-inch glass or ceramic baking dish coated with cooking spray. Sprinkle with the remaining half of the sausage and the remaining half of cheese.
Cover with foil lightly coated with cooking spray. Bake at 350° for 30 minutes.
Remove foil; bake at 350° an additional 20 minutes or until done. Let stand for 5 minutes.
Drizzle with maple syrup.
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