Ree Drummond's Thanksgiving Breakfast Casserole | The Pioneer Woman

The Pioneer Woman's Thanksgiving Breakfast Casserole has all the flavors of Thanksgiving, but you can make it the night before. It's just the thing to eat on Turkey Day morning! #Thanksgiving #Breakfast #Casserole Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3PDfQQ8 Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Thanksgiving Breakfast Casserole RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 9 hr 30 min (includes overnight chilling) Active: 30 min Yield: 8 servings Ingredients 2 pounds sage sausage 2 Granny Smith apples, diced 1 large yellow onion, diced 1 tablespoon chopped fresh sage 12 large eggs 2 cups whole milk 1/2 cup half-and-half Kosher salt and freshly ground black pepper Salted butter, for greasing the lasagna pan 6 cinnamon raisin English muffins, cut into bite-size chunks 2 1/2 cups grated white Cheddar 2 tablespoons chopped fresh parsley Directions Set a large skillet over medium heat and add the sausage. Cook until browned and cooked through, 7 to 9 minutes. Remove the sausage with a slotted spoon and drain on a paper towel lined plate. Without cleaning the skillet, add the apples, onion and sage and cook until the onion has softened, 2 to 3 minutes. Remove the pan from the heat and set aside. Mix together the eggs, milk and half-and-half in a large pitcher or bowl. Season with salt and pepper and set aside. Grease a large casserole dish with some butter. Layer in half the English muffins, half the sausage, half the apple/onion mixture and half the cheese. Repeat with the other half of the same ingredients, ending with the cheese. Slowly pour the egg mixture all over the top. Cover with plastic wrap and refrigerate overnight. Remove the pan from the fridge 20 to 30 minutes before baking. Preheat the oven to 350 degrees F. Replace the plastic wrap on top of the casserole with aluminum foil. Bake for 35 to 40 minutes, then remove the foil and continue to bake until the top is golden brown and slightly crisp, 10 to 15 minutes more. Sprinkle with the chopped parsley. Serve warm and enjoy. Ree Drummond's Thanksgiving Breakfast Casserole | The Pioneer Woman | Food Network https://youtu.be/2ltQOjgdQJU