Go Back
Brunch Casserole - poet in the pantry

Brunch Casserole

adapted from Joan Sikorsky
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast/Brunch
Servings 12


  • 7 oz Arnold seasoned stuffing mix about half the bag
  • 8 ounces Applegate Naturals Uncured Sunday Bacon cooked and crumbled
  • 8 ounces Apple & Maple chicken sausage diced
  • 2 cups shredded sharp cheddar cheese
  • 1 bunch chives chopped
  • 1/4 teaspoon ground pepper
  • 2 3/4 cups whole milk
  • 12 large cage free eggs
  • 1-2 dashes garlic powder


  • Preheat oven to 350 degrees Fahrenheit.
  • Use some of the bacon fat from frying up the bacon to grease a 9x13 baking dish. Sprinkle the stuffing in the dish, spreading evenly, and set aside.
  • In a large bowl, combine the bacon, sausage, cheese, chives, and pepper, mixing thoroughly. Spread evenly over the stuffing.
  • In a large bowl (and I mean large--I had to use the 6 Qt bowl from my mixer), whisk together the milk, eggs, and garlic powder, beating until fluffed up well. Pour over the meat mix in the dish.
  • Bake for 50-60 minutes, covering with foil after 40 minutes to keep it from browning too much.
  • Serve warm or keep in the fridge for up to 3 days, reheating in the microwave as needed.