So, who remembers what baconage is?
Bacon + Sausage = Baconage
I discovered the existence of baconage last summer while perusing the Link 41 website. I nearly had a heart attack. 50% bacon and 50% breakfast sausage, all ground together and served up in breakfast links? Why yes, I think I will. They don’t usually have baconage at the farmers market on Wednesdays….Philip and I have bought it in their store once before, a much smaller package that become gravy to be served over biscuits.
Wednesday I got all giddy and excited when I saw baconage on the chalkboard at the Link 41 stall. Since biscuits and gravy are kind of a “regular” Saturday morning breakfast (read: our go-to breakfast), and we’d already done them with baconage, we decided that we needed to branch out a little bit. I decided that the baconage needed to become a casserole. I thought about just subbing baconage in place of sausage in my grandmother’s egg souffle recipe, but that kind of felt like cheating. I decided that a new casserole needed to be invented.
Breakfast casserole is pretty much the perfect breakfast dish. You make it the night before, then the next morning you stick it in the oven. It’s perfect for a lazy Saturday…no fiddling with pans or waffle irons or dredging stations. Preheat, bake, done. I did whip up some biscuits to go with, but that’s pretty much all the kitchen-related work I did. In fact, I typed a blog post while my casserole was baking.
Since I had potatoes from Sequatchie Cove Farm, I decided that those needed to be part of my casserole. I didn’t want to make the casserole with bread like my grandmother’s souffle, nor did I want to shove a bunch of hashbrown patties into a pan like many of the recipes I’ve seen. Pioneer Woman’s breakfast potatoes made a great base. Add some buttermilk cheese from Sweetwater Valley farm, eggs (sadly, organic eggs from the grocery store. I was desperate.), and the beautiful, fragrant baconage (there’s sorghum in it, you know). I loved how the casserole came out of the oven perfectly browned, looking almost like a pizza. Gorgeous. And delicious.
|Prep time||30 minutes|
|Cook time||1 hour|
|Total time||1 hour, 30 minutes|
- 4 small to medium potatoes (baked, cooled, and cut into chunks)
- 1/2lb Link 41 baconage (or substitute sausage, chopped bacon or ham, or a combination of finely chopped bacon & ham)
- 1 small onion
- 1 cup shredded cheese (any variety (I used buttermilk cheese))
- 1 cup milk
- 5 large eggs
- salt & pepper to taste
The prep time does not include time for baking the potatoes.
|Brown the meat in a large skillet (I used a 10" cast iron skillet). Remove to drain on paper towel.|
|Cook onions in the fat from the meat until they begin to soften, then add the potatoes. Cook until browned.|
|Place the potatoes in a 9-inch pie pan and spread out to cover the bottom of the pan. Cover with the cheese, then the meat.|
|Beat the eggs with the milk. Add salt and pepper. Pour the egg mixture over the meat, cheese, and potatoes. Cover with foil and refrigerate overnight.|
|In the morning, preheat the oven to 400 degrees. To avoid thermal shock, remove the casserole from the refrigerator at least 15-20 minutes ahead of time. Bake covered for 15 minutes, then remove the foil and bake for another 40-45 minutes. Remove from the oven and allow to sit for 10-15 minutes before serving.|