Savory sausage bread pudding muffins Recipe
Savory sausage bread pudding muffins: a fun riff on the traditional breakfast casserole, perfect for feeding a brunch crowd.
I love it when the stars seem to align -- that is, when my real life dovetails perfectly with my blogging life. How so? Katie of Healthy Seasonal Recipes asked me to take part in her spring entertaining giveaway on the very same day that my BFF sent me a recipe for a savory bread pudding that she thought I would like.
Booyah.
Spring entertaining made me think immediately of Easter brunch and, I swear, there is nothing better (or easier) for feeding a brunch crowd than a breakfast casserole. And it seemed to me that this savory bread pudding was just begging to be made into cute single-serving muffins.
(So, should we be even cuter? Should bread pudding muffins henceforth be known as "puffins"? No, I don't think so either.)
Therefore, you can see why I called it an alignment of the stars.
In my quest to make my recipes more stealthily healthy, I cut way back on the whole-fat dairy in this bread pudding -- and you won't miss it: it's still rich and filling with lots of cheesy flavor. For a vegetarian version, simply omit the sausage and double up on the amount of bell pepper (a combination of red and green looks smashing).
Here a couple of tips for making these bread pudding muffins:
If you only have a standard size muffin tin, cut slightly thinner bread slices or only include one layer in each cup.
If you want to make it really easy on yourself, bake the recipe as a casserole in an 8" x 11" or similarly-sized casserole dish.
From Vermont Creamery: A taste of Vermont Creamery Gift Package and In a Cheesemaker's Kitchen Cookbook
From JK Adams: A gorgeous set of Coupe Appetizer Plates (2 pieces)
From Calivirgin: One 8.45-ounce bottle of roasted garlic olive oil, one
8.45-ounce bottle of rosemary infused olive oil and one 8.45-ounce
bottle balsamic vinegar
From Effie's Homemade: 10 packages of crackers (2 oat, 2 corn, 2 nut, 2 cocoa, 2 rye) -- I can't say enough good things about these crackers -- they are so good and totally addictive!
Are you a fan of savory breakfast casseroles for feeding a crowd? Have a favorite? Leave a comment: The Ninj wants to hear about it!
Savory Sausage Bread Pudding Muffins (adapted from Bon Appetit)
As written, this recipe yields 6 "giant-sized" muffins or 12-14 regular-sized muffins. The recipe made also be made in an 8 x 11 casserole dish.
Ingredients:
- 3 eggs
- 1 1/4 cups (10 oz) skim milk
- 1 cup sliced green onion
- 1/4 cup half-and-half
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh oregano, thyme or combination of both
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 lb hot Italian sausage, casings removed
- 1/2 of one large red bell pepper, diced or thinly sliced
- 8 oz of a French baquette (about half of one baguette) or other firm bread, cut into 1/2-inch thick slices
- 1 cup grated Fontina, Gruyere or mild cheddar cheese
Directions:
Whisk together the first 8 ingredients in a large glass measuring cup (this makes it easier to divide later) or bowl.
Cook the sausage in a skillet over medium-high heat until browned (about 5-6 minutes), stirring to crumble. Remove from skillet and set aside. In the same skillet, saute the red pepper about 5 minutes or until it begins to soften. Combine the peppers and the sausage.
To assemble the muffins, place one slice of bread (trim to fit, if necessary) in the bottom of each cup. Divide half the egg mixture evenly among the cups (be sure to spoon up some of the onion, herbs and cheese as well). Sprinkle half the Fontina (or other) cheese evenly among the cups and top with half the sausage mixture. Repeat the layering one more time (you may need to press everything down with your hands a bit to get it to fit).
Preheat oven to 350 degrees.
Let the muffins stand for about 20 minutes, pushing down on each occasionally to ensure that the bread absorbs as much egg mixture as possible. Bake for about 30-35 minutes or until the sausage on top begins to crisp and brown.
Remove from pan to cool slightly and serve.
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