Elevate Trisha Yearwood's classic breakfast casserole with these impactful flavor variations and upgrades, focusing on ingredient swaps and additions.
Protein Powerhouses
- Spicy Chorizo: Swap regular sausage for Mexican chorizo (remove casing).
- Smoky Applewood Bacon: Cook until crisp, then crumble. Reserve some fat for sauteing veggies.
- Country Ham: Finely dice for a bold, salty kick; reduce added salt elsewhere.
- Italian Sausage: Choose hot or mild, cooked and crumbled. Pair with roasted peppers.
Cheese Transformations
- Sharp Cheddar & Gruyère: Replace mild cheddar for depth and nuttiness.
- Pepper Jack Kick: Add diced Pepper Jack cheese for heat and creaminess.
- Feta & Spinach: Crumble tangy feta into layers with thawed, squeezed spinach.
- Goat Cheese Swirls: Dot small spoonfuls of creamy goat cheese over the top before baking.
Veggie & Herb Infusions
- Sautéed Mushrooms & Onions: Cook sliced creminis and onions in reserved bacon fat.
- Roasted Red Peppers & Artichokes: Use jarred, well-drained and chopped.
- Fresh Herbs: Stir in fresh chopped chives, parsley, or dill.
- Sun-Dried Tomatoes: Finely chop oil-packed ones; pat excess oil.
Bread & Carb Swaps
- Crusty Sourdough: Use day-old sourdough cubes for tang and structure.
- Everything Bagel Seasoning: Sprinkle generously over the top layer before baking.
- Crispy Tater Tot Topper: Partially bake the casserole, then add a layer of frozen tater tots and finish baking.
Essential Pro Tips
- Control Moisture: Thaw frozen spinach/veg completely and squeeze thoroughly. Pat dry other add-ins.
- Season Generously: Taste the egg mixture before adding bread. Season well.
- Rest Before Baking: Let the assembled casserole sit covered in the fridge for at least 30 minutes (ideally overnight) for custard absorption.
- Don't Overbake: Cook until center is just set and top is golden (160°F internal temp).
