The Perfect Breakfast Casserole for Your Next Brunch

I love brunch. Sleep in, have brunch with a mimosa or a good cup of strong, hot coffee, relax in your loungewear and, if you are like me, maybe go back to bed! I hosted a bridal shower recently for a dear friend whose son is getting married. I wanted my friend to be celebrated along with the bride-to-be, so I hosted a bubbly and brunch.

For decor, my springboard was the bride’s color scheme navy, pink, and blush. I found beautiful custom invitations on Basic Invite and used my navy and white urns as the vases for the flowers.  I always purchase the florals from Trader Joe’s because they are affordable, and they are long-lasting. This centerpiece took three bunches of white hydrangeas and one bunch of pink roses.  Mother’s white milk glass buffet plates looked fresh and pretty on the table. I already had the blue and white checked tablecloth from Sur la Table.

It’s important to me to plan a menu that’s traditional with a twist. I like breakfast casseroles because they are a “one and done” meal encompassing eggs, meat, bread, and cheese. But, I was getting tired of making, and eating, the same old egg and sausage casserole.

On a recent getaway with girlfriends, we popped into Euna Mae’s kitchen store, and I purchase the cutest cookbook – The Southern Sympathy Cookbook by Perre Coleman Magness.  The Southern Sympathy Cookbook includes unexpectedly humorous obituaries and anecdotes alongside staples of Southern funerals – comforting casseroles; jugs of sweet tea; creamy, cheesy potatoes― providing sympathy and sustenance for the bereaved.  Whether feeding a congregation, delivering a meal to a friend in need, or cooking with weekday leftovers in mind, home cooks will embrace these recipes, guaranteed to comfort and to please a crowd. 

I flipped to the brunch section and knew this book was for me. I made Perre’s Biscuits and Gravy Breakfast Bake, and I will never look at another egg casserole the same. This recipe is heaven.  It has a drop biscuit base with eggs on top, grated cheddar cheese, then a sausage gravy layer with more cheese. It came out of the oven all bubbly and delicious. There was maybe one tablespoon left – no kidding.  I served it alongside Mother’s recipe for cheese grits – a staple we always had Christmas morning. You can find her recipe in a vintage post here.

I made Ina Garten’s Morning Glory muffins you can find on my Pinterest board.  Full of plump raisins, grated carrots and crushed pineapple, they make about two dozen muffins that freeze beautifully.  And lastly, I set up Greek yogurt, a big bowl of fresh berries, granola, and almonds for a “make your own parfait” bar. We washed it all down with cold-pressed orange juice mimosas and southern pecan-blend coffee.

Here is the printable recipe for the Biscuits and Gravy Breakfast Bake to file in your recipe box!  Let me know if you give it a try. I can’t wait to try other recipes from Perre’s book.

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