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No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

Sausage and Egg Casserole

Published April 26, 2020. Last Updated May 10, 2020 by Cheyanne

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This Sausage and Egg Casserole is like a supreme pizza transformed into a cheesy breakfast bake! It’s loaded with veggies, Italian sausage, pepperoni, eggs and three types of cheeses! This crowd pleasing dish is simple to prepare, can be made in advance and is easily customizable! It’s a kid-friendly recipe that is guaranteed to become a family favorite!

Overhead photo of a breakfast casserole garnished with olives, chopped pepperoni and sliced scallions in a large vintage baking dish on a dark blue linen with coffee mugs and a bowl of scallions surrounding the dish.

Updated:  This post was originally published in December 2017. I edited the photos and updated the post below to include more information about this egg breakfast casserole. Plus, I added a recipe video to show you how easy this meat lover’s casserole is to make! 

Hi, friends!! Let’s chat about holiday brunch, shall we? Honestly, some of my all-time favorite memories revolve around the holidays and a delicious brunch spread! Since I no longer live in the same state as my family, my husband and I are forced to make our own new breakfast and brunch traditions.

I’ve been on the hunt for a dish that is easy yet impressive, and above all else, absolutely delicious. Well, it’s safe to say, I finally hit the jackpot and found our new tradition – this incredibly delicious breakfast casserole! It’s perfect for Christmas, New Years, birthdays, Easter – basically any and every holiday – or simply because it’s Sunday and you want a delicious meal!

And, I know after you give this recipe a try, you will come back to this easy sausage breakfast casserole recipe again and again!

Angled photo of a pair of hands tearing burrata cheese and adding it to the top of a partially baked breakfast casserole - photo of step 7 of the recipe.

Quick Navigation - Table of Contents

  • Sausage and Egg Casserole
    • What is a casserole?
    • What sausage should I use?
    • What vegetables can I add?
    • What herbs go with sausage breakfast bake?
    • Should a breakfast casserole be covered while baking?
    • How long to should I bake it?
    • What goes with sausage casserole?
    • Can you make it in advance?
    • How long will a baked egg casserole keep?
    • Can you reheat sausage egg casserole?
    • Can this casserole be frozen?
    • How to make a sausage and egg casserole?
    • Tips for the best casserole:
  • Sausage and Egg Casserole
    • Equipment
    • Ingredients
      • Optional for topping: Sliced Olives, Sliced Scallions, Quartered Pepperoni
    • Instructions
    • Video
    • Notes
    • Nutrition
    • You Might Also Like…

Sausage and Egg Casserole

If a supreme pizza and an egg casserole had a baby, this is what would emerge.

Light, yet rich and custard-like, this casserole is incredibly soft and chewy with slightly crispy edges. It’s jam packed with fluffy eggs and buttery brioche! And, overflowing with flavorful sausage, salty pepperoni, sweet bell pepper, mellow onions and two types of freshly shredded cheeses. Dolloped with creamy, decadent burrata (or melty mozzarella), it’s baked until golden brown, oozy and bubbly; then topped with fresh scallions, MORE pepperoni and sliced olives (if you are into that sort of thing). Essentially, this casserole has something for everyone and the taste is HEAVEN ON EARTH.

It’s perfect for breakfast, brunch, dinner and EVERY SINGLE snack in between. Shoot, I would even eat this for dessert!

But, best of all?! It’s low maintenance, totally customizable, and can (and should if you have time) be prepared in advance. So when breakfast, brunch, lunch, or dinner time rolls around, all you have to do is pop it in the oven, kick back, relax and look like the master chef that you are! (Lazy life goals mission accomplished!)

What is a casserole?

A casserole is a cohesive, one-dish meal prepared in a casserole pan and slowly baked in the oven.

A sausage casserole, also known as a breakfast casserole or bake, is a simple, hearty American dish commonly served for breakfast or brunch.

Sausage breakfast bakes are traditionally made with eggs, milk, cheese, sausage (or other meats), and vegetables. Breakfast casseroles can also include cubed bread, shredded potatoes (hash browns) or biscuits.

Overhead, extreme close up shot of Sausage Breakfast Casserole garnished with olives, chopped pepperoni and sliced scallions.

What sausage should I use?

While ground breakfast sausage is traditionally used, you can use any variety of sausage you and your family prefer!

  • Ground Breakfast Sausage: Also referred to as pork sausage or country sausage. There are different flavors of breakfast sausage, such as sage or maple. However, if you want to use breakfast sausage in this recipe, I would use either regular, all natural or country mild.
  • Italian Sausage: Italian sausage is pork sausage flavored with fennel, garlic and other seasonings. Italian sausage is sold in links or in bulk (ground) and sweet, mild and hot varieties. You can use whatever variety you would like in this recipe. However, if you are using links you will need to remove the sausage from the casing before proceeding with the recipe.
  • Chicken or Turkey Sausage: Chicken or turkey sausage is a wonderful healthier option!
  • Chorizo: If you prefer a bit of heat, chorizo is a good choice.
  • Ham:  Not a fan of sausage? Feel free to use leftover, cooked ham instead!
  • Bacon:  Crispy, salty bacon is another delicious substitution!

What vegetables can I add?

This casserole utilizes onions and red bell peppers. However, feel free to add any other vegetable you would normally include in a sausage omelet!

  • Green Bell Peppers
  • Scallions
  • Mushrooms
  • Olives
  • Tomato
  • Spinach
  • Zucchini
  • Yellow Squash

What herbs go with sausage breakfast bake?

Herbs and seasonings are a great way to add even more flavor and customize this breakfast bake to your specific tastes!

You can use either fresh or dried herbs, however, fresh herbs will offer more flavor.

Fresh or Dried Herbs:

  • Basil
  • Oregano
  • Parsley
  • Chives
  • Thyme

Seasonings:

  • Onion Flakes
  • Garlic Powder
  • Fennel
  • Paprika
  • Red Pepper Flakes

Angled shot of a slice of sausage egg casserole being lifted out of the baking dish with a stack of plates, forks and knives blurred in the background

Should a breakfast casserole be covered while baking?

Whether or not a breakfast strata should be covered while baking depends entirely on the recipe.

This sausage egg casserole does not need to be covered while baking. However, if your oven runs hot and you find the top of the breakfast casserole browning before the casserole is set, you can lightly tent the top with foil while baking.

How long to should I bake it?

You should cook an egg casserole long enough so that it is just set, as this is what keeps the inside fluffy. You don’t want the casserole to be runny, nor do you want it to be dry. I bake this breakfast casserole at 350 degrees Fahrenheit for 1 hour.

Note:  Oven temperatures can vary greatly. If you think the casserole is done baking, you can test it to see if it’s cooked through. Insert a knife into the center of the casserole. If it comes out clean (with no uncooked egg), the casserole is done. Alternatively, a thermometer inserted into the center should read 160 degrees Fahrenheit.

What goes with sausage casserole?

This easy pizza breakfast casserole is very filling and meant to be served as a complete meal since it contains carbs, protein, cheese and vegetables.

However, if you are looking to serve this sausage strata as a part of a breakfast spread, here are a few serving suggestions to round out this meal!

What to serve with a breakfast casserole?

  • Stand alone breakfast meats: bacon, sausage or Canadian ham
  • Fresh fruit
  • Fruit salad
  • Yogurt
  • Breakfast potatoes: hash browns, cubed breakfast potatoes, potato patties, roasted potatoes

Can you make it in advance?

Absolutely! As a matter of fact, sausage breakfast casserole is best when it is made ahead of time!

You can prepare this casserole up to 24 hours in advance and store it, covered, in the refrigerator. Preparing the casserole ahead of time and letting it rest in the refrigerator allows the custard to really work its magic and soak into the bread!

How long will a baked egg casserole keep?

You can store leftover cooked egg casserole in an airtight container in the refrigerator for up to 4 days.

Can you reheat sausage egg casserole?

The best way to reheat this egg dish is to use the microwave.

When you are ready to eat leftovers, slice an individual serving of casserole and place it on a microwave-safe plate and loosely cover. Microwave for 1 minute and then continue to microwave in 30-second intervals until warmed throughout.

Note:  The size of the casserole portion and the power of your microwave will make the reheat time vary.

Can this casserole be frozen?

Leftover cooked casserole can be stored in an airtight container in the freezer for up to 2 months.

Unbaked sausage breakfast casserole can also be frozen for up to 2 months. To freeze, assemble the casserole as directed. Instead of covering it and storing it in the refrigerator, wrap it with a layer of plastic wrap followed by a layer of aluminum foil. Store it in the freezer until ready to use. Make sure you allow the casserole to thaw in the refrigerator overnight before baking as directed.

Straight on, up-close shot of the side of a slice of breakfast casserole garnished with olives and scallions with a cup of coffee and a baking dish of the strata blurred in the background.

How to make a sausage and egg casserole?

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

  1. Saute the vegetables:  In a large skillet, heat olive oil over medium-high heat. Add the onion, peppers and season generously with salt and pepper. Cook, stirring occasionally until softened, about 6 minutes. Add in the sausage and cook, breaking up any large pieces with the back of a spoon, until no longer pink, about 8 minutes. Stir in the pepperoni and season again to taste. Remove from heat and let cool completely.
  2. Grease a 9×13’’ baking dish with non-stick cooking spray. Set aside.
  3. Prepare the egg custard:  In a medium bowl, beat the eggs with 3 cups milk, mustard, salt and pepper. Set aside.
  4. Mix the filling: In a large bowl, add the bread, cooled sausage mixture, both shredded cheeses and scallions. Gently mix together.
  5. Transfer to pan: Pour the bread mixture into the prepared baking dish and use a large wooden spoon to evenly distribute bread in dish.
  6. Add the egg custard: Pour the egg mixture evenly over the bread. Use a wooden spoon if necessary to push down the bread and filling to that it is mostly submerged in egg mixture.
  7. Chill: Cover the baking dish with plastic wrap and refrigerate. For best results, refrigerate at least 6 hours and up to 24 hours.
  8. Preheat the oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata and brush the top with remaining 3 tablespoons of milk.
  9. Bake, uncovered, for 45 minutes. Remove the strata from the oven and break the burrata over the top of the strata, evenly distributing it. Return to the oven and bake an additional 15-20 minutes, or until the strata is just set and the cheese is bubbly.
  10. Serve:  Remove from the oven and set aside to cool for 10 minutes before garnishing as desired and serving. Enjoy!

Tips for the best casserole:

  • You can use any sausage:  I used ground sweet Italian sausage, but you can use whatever type and flavor of sausage you prefer. If using sausage links, make sure you remove them from their casings before proceeding with the recipe.
  • For the best taste, use an enriched bread:  Bread is the star player in this casserole. I recommend you use a buttery, enriched bread such as challah, brioche or even (torn) croissants. If you can’t find any of those varieties, you can substitute any type of bread you would like. However, for the most luxurious mouthfeel I suggest trying to find a bread similar in taste, such as Parker House rolls, potato bread or even Hawaiian rolls.
  • Don’t use fresh bread:  Make sure your bread is stale and at least a day old! Fresh bread will completely disintegrate into the egg and milk mixture! However, if all you have is fresh bread, don’t worry! You can just toast the bread to get the same results as stale bread. Place the cubes of bread on a sheet pan and toast them in a 250 degree oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
  • Use cheese you love:  If you aren’t crazy about burrata, you can either nix it completely from this breakfast casserole recipe or substitute whole milk ricotta, fresh mozzarella, or a mixture of both!

How to make sausage casserole step by step photos:

Overhead photo collage of how to make Sausage and Egg Casserole step by step with written instructions on each step.

Special enough for Christmas or New Year’s brunch, and too delicious NOT to make an appearance at any given Sunday brunch, this sausage breakfast casserole is how you make your breakfast game STRONG!

Until next week, friends, cheers – to making all your brunch goals come true!

xoxo

Cheyanne

 

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

 

More savory breakfast recipes:

Crustless Spinach Quiche

Asparagus Baked Frittata

Broccoli & Goat Cheese Strata

Fluffy Omelet

 

The best Sausage and Egg Casserole recipe👇

Landscape overhead shot of a Sausage and Egg Casserole garnished with olives, chopped pepperoni and sliced scallions in a large vintage baking dish on a dark blue linen with plates, forks, knives, coffee mugs and a bowl of scallions surrounding the dish.
Print Recipe
5 from 15 votes

Sausage and Egg Casserole

This Sausage and Egg Casserole is like a supreme pizza transformed into a cheesy breakfast bake!  It's loaded with with veggies, italian sausage, pepperoni, eggs and three types of cheeses!  This crowd pleasing dish is simple to prepare, can be made in advance and is easily customizable!  It's a kid-friendly recipe that is guaranteed to become a family favorite!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Prep Time20 mins
Cook Time1 hr 5 mins
Total Time1 hr 25 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: bread, Casserole, Christmas, Easy, egg, overnight, pepperoni, sausage
Servings: 8
Calories: 835kcal
Author: Cheyanne Holzworth

Equipment

  • large skillet
  • 9x13-inch Baking Dish
  • (2) Mixing Bowls

Ingredients

  • 2 TBS Extra Virgin Olive Oil
  • 1 small Yellow Onion – finely chopped (about 1 ¼ cup)
  • 1 Red Bell Pepper – small dice (about scant cup)
  • 1 Pound Sweet Italian Sausage (about 5 if using links, casings removed) (SEE NOTES)
  • ½ heaping Cup Pepperoni – diced (about 2 ounces)
  • 3 Cups + 3 TBS Whole Milk - DIVIDED
  • 10 Large Eggs
  • 1 TBS Dijon Mustard
  • 1 Loaf Brioche – cut into ¾’’ cubes (about 3/4 pound) (SEE NOTES)
  • 1 Cup Gruyere Cheese – shredded (about 3 ounces)
  • 1 Cup Aged White Cheddar – shredded (about 3 ounces)
  • ½ Cup Scallions – thinly sliced
  • 8 ounces Burrata Cheese or Fresh Mozzarella

Optional for topping: Sliced Olives, Sliced Scallions, Quartered Pepperoni

    Instructions

    • Cook the sausage and veggies: In a large skillet, heat olive oil over medium-high heat until shimmering. Add in the onion, peppers and season generously with salt and pepper. Cook, stirring occasionally until softened, about 6 minutes. Add in the sausage and cook, breaking up any large pieces with the back of a spoon, until no longer pink, about 8 minutes. Stir in the pepperoni and season again with salt and pepper to taste. Remove from heat and let cool completely.
    • Grease a 9x13’’ baking dish with non-stick cooking spray. Set aside.
    • Prepare the egg custard: In a medium bowl, beat the eggs with 3 cups milk, mustard, heaping ¼ teaspoon pepper, and 1 teaspoon of salt. Set aside.
    • Mix the filling: In a large bowl, add the bread, cooled sausage mixture, both shredded cheeses and scallions.  Gently mix together. 
    • Transfer to pan: Pour the bread mixture into the prepared baking dish and use a large wooden spoon to evenly distribute bread in dish. 
    • Add the egg custard: Pour the egg mixture evenly over the bread.  Use a wooden spoon if necessary to push down the bread and filling to that it is mostly submerged in egg mixture.
    • Chill: Cover the baking dish with plastic wrap and refrigerate. For best results, refrigerate at least 6 hours and up to 24 hours.
    • Preheat the oven to 350 degrees F. If you have refrigerated the strata, remove it from the fridge and let the strata sit on the counter while the oven preheats to remove the chill. Uncover the strata and brush the top with remaining 3 tablespoons of milk.
    • Bake, uncovered, for 45 minutes (SEE NOTES). Remove the strata from the oven and break the burrata over the top of the strata, evenly distributing it. Return to the oven and bake an additional 15-20 minutes, or until the strata is just set and the cheese is bubbly. 
    • Serve:  Remove from the oven and set aside to cool for 10 minutes before garnishing as desired and serving. Enjoy!

    Video

    Notes

    1. I used ground sweet Italian sausage, but you can use whatever type or flavor of sausage you prefer. If using sausage links, make sure you remove them from their casings before proceeding with the recipe.
    2. You can substitute challah for the brioche bread. If you can’t find brioche or challah, you can substitute any type of bread you would like.  However, for the most luxurious, rich mouthfeel I suggest a buttery bread similar to brioche or challah, such as potato bread or even Hawaiian rolls.
    3. Make sure your bread is stale and at least a day old! Fresh bread will completely disintegrate into the egg and milk mixture! However, if all you have is fresh bread, don’t worry! You can just toast the bread to get the same results as stale bread. Place the cubes of bread on a sheet pan and toast them in a 250 degree oven for 5-10 minutes, or until the cubes are just barely starting to crisp on the outside.
    4. If the top of your breakfast strata starts to brown before the strata is set, you can lightly tent the strata with foil while baking.  Just make sure to remove the foil from the strata and bake uncovered after you add the burrata cheese. 
    5. If you aren’t crazy about burrata, you can either nix it completely from the recipe or substitute whole milk ricotta, fresh mozzarella, or a mixture of both!
    Nutritional information is an approximation based upon 8 servings.  Exact nutritional information will depend upon brands used and precise measurements.

    Nutrition

    Calories: 835kcal | Carbohydrates: 27g | Protein: 41g | Fat: 63g | Saturated Fat: 30g | Cholesterol: 430mg | Sodium: 1000mg | Potassium: 450mg | Sugar: 6g | Vitamin A: 2070IU | Vitamin C: 21.9mg | Calcium: 707mg | Iron: 2.6mg

    ©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. Please do not republish this recipe without prior consent. If you want to reference this recipe, please do so by linking directly to this post.

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    Comments

    1. Ashlyn @ F5 Method says

      April 28, 2020 at 7:49 pm

      Cheyanne, I really don’t know what to say…this is such an overwhelming mix of everything delicious!! Looks like the perfect hearty dinner dish! 🙂

      Reply
    2. Mary Ann | The Beach House Kitchen says

      April 28, 2020 at 2:20 pm

      5 stars
      We enjoy breakfast casseroles for any meal of the day around here Chey! And this one is totally scrumptious. Love the new video too. I’m thinking Tom needs to whip this up for me this year for Mother’s Day. Pinned and hoping it ends up as Mother’s Day breakfast in bed!

      Reply
    3. Kelsie | the itsy-bitsy kitchen says

      April 26, 2020 at 7:31 pm

      5 stars
      This really does have holiday brunch written all over it. I loooove casseroles and I can’t wait to try this one! Have a great week ahead, Chey!

      Reply
    4. Marissa says

      April 26, 2020 at 1:57 pm

      5 stars
      This dish is perfect for Mother’s Day brunch, Cheyanne! (Or any holiday breakfast for that matter!) I’m imagining a large serving of this alongside a mimosa…soooo good!

      Reply
    5. Danielle Wolter says

      December 6, 2018 at 8:30 am

      5 stars
      this totally does sound like heaven on earth! what an awesome breakfast casserole – I’m this to my “must make” list!

      Reply
    6. Kevin says

      December 4, 2018 at 1:54 pm

      5 stars
      Pizza for breakfast! Love that you spiced up a basic strata! Can’t wait to give it a try!

      Reply
    7. Ben|Havocinthekitchen says

      December 4, 2018 at 12:13 pm

      5 stars
      Well, well, another year has passed, and I still haven’t tried a Strata. I guess I should consider giving it a try this season, otherwise Santa might get my name into the naughty list, and that would be sad 🙂 Beautiful photos and mouthwatering recipe!

      Reply
    8. Mary Ann | The Beach House Kitchen says

      December 3, 2018 at 9:06 pm

      I remember this one fondly Chey! So packed full of flavor. We’d certainly enjoy this for any meal of the day! Great for holiday guests too!

      Reply
    9. Kelsie | the itsy-bitsy kitchen says

      December 3, 2018 at 8:40 am

      5 stars
      Pizza flavors AND burrata for breakfast? You know I’m in for that, girl! Maybe with some of your mom’s monkey bread and a mimosa on the side :). This sounds totally delicious and like a perfect Christmas tradition. Have a great week, Chey!

      Reply
    10. [email protected] says

      December 28, 2017 at 12:49 pm

      this does look amazing …wishing you a very happy 2018 🙂 <3

      Reply
    11. Ben|Havocinthekitchen says

      December 19, 2017 at 2:01 pm

      5 stars
      They often make a strata in Christmas moovies, but I’ve never tried one! I think I’m missing a huge thing. Because brioche, pepperoni, cheese, more cheese….Yes, clearly I’m missing here! Hopefully, I’ll try a strata these holidays. In a meanwhile, since happy holidays to you, your Boy, and all-all!

      Reply
    12. Rachelle @ Beer Girl Cooks says

      December 18, 2017 at 9:36 am

      Pizza and burrata strata??!!?!? Yes, please! This looks like the most delicious holiday breakfast dish ever! And it’s a make ahead breakfast for the win! Happy Holidays, Chey! XOXO

      Reply
    13. cakespy says

      December 18, 2017 at 6:32 am

      My belly is happy just looking at this tasty delight! I love a savory breakfast like this when the weather is cold.

      Reply
    14. Kathy @ Beyond the Chicken Coop says

      December 17, 2017 at 11:32 am

      5 stars
      This does indeed look like the perfect brunch food! I love that it can be made ahead of time and then baked the morning of. Such a huge time saver and makes getting a special breakfast on the table possible! I hope your Christmas breakfast is extra special!

      Reply
    15. Katherine | Love In My Oven says

      December 15, 2017 at 9:56 pm

      Pinned, pinned, pinned!! This could 100% be our new Christmas morning tradition breakfast. Totally our game! Looks so good, Chey!! Although you do have me thinking about monkey bread now, so I might just have to start a tradition of 2 breakfasts…!!

      Reply
    16. Marissa says

      December 15, 2017 at 6:50 pm

      5 stars
      I would JUMP out of bed to dig in to this strata – I might even skip the presents! Love that you make it the night before.

      Reply
    17. marcie says

      December 15, 2017 at 1:06 pm

      Your mama’s monkey bread sounds amazing, but you know what? I’d take this strata any day! I love a good strata and this supreme pizza version (with BURRATA!) looks absolutely delicious. I could eat this for brunch or dinner any night of the week!

      Reply
    18. Danielle says

      December 15, 2017 at 8:37 am

      5 stars
      You had me at pizza flavor. We used to have a lot of Christmas traditions too, but I also live in a different state than my parents, so we wing it every year. I really like this recipe. I’d eat this any day of the week. I love the ingredients you used, but I also see opportunities to make all sorts of different pizza flavors! And your suggestion that Hawaiian bread might be good – I LOVE it. Hawaiian bread is my favorite.

      Happy holidays!

      Reply
    19. Kathryn @ Family Food on the Table says

      December 15, 2017 at 6:13 am

      5 stars
      I’m loving this love child of pizza + egg casserole! It’s definitely Christmas morning worthy and I don’t know, might be perfect paired with some monkey bread! Sounds like a great tradition to me!
      I hope you have a wonderful – and delicious – holiday my friend! XO

      Reply
    20. Sues says

      December 14, 2017 at 11:09 pm

      I mean, can we also talk about how the name of this dish rhymes?? Please?? Thank you! I love the idea of burrata in a strata and I have pinned this for the next time I have overnight guests.

      Happy holidays!!! 🙂

      Reply
    21. Gayle @ Pumpkin 'N Spice says

      December 14, 2017 at 3:08 pm

      Mmm now this is my kind of breakfast! When it has ‘supreme’ in the title, you know it’s going to be good. I would LOVE to wake up to this on a weekend morning! I also love the different kinds of cheeses in here. This would make a great breakfast for dinner too! Pinning this baby and can’t wait to try!

      Reply
    22. Keri | Fashionable Foods says

      December 14, 2017 at 2:18 pm

      DROOL. This strata looks amazing, Cheyanne! I love it all and wish I could have some right now. This would certainly make for a perfect holiday brunch! Have a very Merry Christmas! 🙂

      Reply
    23. Mary Ann | The Beach House Kitchen says

      December 14, 2017 at 12:02 pm

      A breakfast strata is tradition at our house on Christmas morning Chey! And looks like this year I may need to change up my usual recipe! This looks amazing! So zesty and LOVE that burrata! Fabulous recipe, as usual! Happy almost the weekend!

      Reply
    24. [email protected] says

      December 14, 2017 at 11:00 am

      5 stars
      I love the sound of pizza and an egg casserole getting together…Two of my fav’s in one pan. And the fact you can make it ahead has me sold. I can see why this is going to be a new tradition for you Guys. I mean who wouldn’t want to wake up to that! Hope you and your Family have a wonderful Holiday Cheyanne 🙂

      Reply
    25. Traci | Vanilla And Bean says

      December 14, 2017 at 9:00 am

      I LMAO!! “Merry Christmahanakwanzika” That is the beeeeeest Chey!! And same to you! OMGeee I could whip this up with some “gimme lean” – I’d die! What a fabulous make ahead breakfast. My mouth is watering! Need like, now! So did you make this in addition to your mom’s monkey bread? I wanna know! I looove new traditions. This looks absolutely delicious Chey! Sending hugs and love for a fabulous holiday season (you are taking some time off, right?) xo

      Reply
    26. Jennifer @ Seasons and Suppers says

      December 14, 2017 at 8:48 am

      5 stars
      You seem to have the same love of burrata that I do. And I’m loving it! What a perfect Christmas morning treat 🙂

      Reply
    27. [email protected] says

      December 14, 2017 at 8:14 am

      5 stars
      Pizza? Burrata? You know the way to a friend’s heart! And to said friend’s kids’ hearts! The perfect New Year’s Day brunch!! Thanks for sharing, sweets! XO

      Reply
    28. [email protected]'s Recipes says

      December 14, 2017 at 4:43 am

      You make the best looking casseroles, Chey. Another great recipe using burrata…now I really need to visit the supermarket and get some too.

      Reply

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    About me

    Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

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    Overhead landscape photo of Pumpkin French Toast Casserole in a white baking dish with a neutral colored napkin, spoons and ramekin of maple syrup next to the dish.

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    Overhead landscape photo of pumpkin chocolate chip muffins in a muffin pan with roughly chopped dark chocolate and cinnamon sugar strewn on top of the pan.

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    Overhead, landscape photo of Pumpkin Pie Cake topped with swirled maple cream cheese frosting on a wire rack with a ramekin of pumpkin pie spice and a neutral linen next to the cake.

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    Overhead landscape photo of a spread out stack of soft and chewy almond sugar cookies on a white wood surface - the bottom cookies are plain while the cookies on top of the stack are covered with a cookie icing and decorative sliced almonds.

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    Overhead, landscape photo of Baked Camembert Cheese topped with burst Cranberries; with crackers and red grapes next to the cheese.

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    Overhead photo of Creamed Spinach Casserole in an oval baking pan with two serving spoons tucked into the casserole exposing the creamy spinach interior; with two wine glasses and a ramekin of chopped parsley next to the dish.

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