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Sunday Brunch Casserole for Two

Sunday Brunch Casserole | Appetite for Life
Sunday Brunch Casserole for Two
Easy

There’s something so special about a quiet Sunday morning, isn’t there? The world seems to slow down, even just for a little while, offering us a moment to breathe and simply be. It’s in these moments that I find the most joy, especially when they involve a warm, comforting meal that doesn’t require a fuss.


This Sunday Brunch Casserole is the epitome of that feeling. It’s a simple, heartfelt dish that’s made for savoring. 


Imagine waking up to the delicious aroma of bacon, sausage, and cheese all mingling together in the oven – it’s the kind of smell that gently coaxes you into the new day. It's a recipe born from what I had in my kitchen, a reminder that the best meals are often the most spontaneous. But if you are a planner, this can even be made the night before and popped in the oven while the coffee is brewing.


Make This Sunday Brunch Casserole Your Own


If this is going to be something you want to make, then it has to speak to your taste.  As I said, I used what I had in the fridge, but you may have other things.


Here are some ideas for different variations:

  • Remove the bacon and sausage

  • Change the sausage for chicken breakfast sausage

  • Add vegetables, even leftover vegetables will do

  • Change the cheese on top.

  • Use unsweetened alternative milk

  • To make it even more decadent, make it with old croissants 😲

  • Add some spice by adding a dash of cayenne pepper

  • Add fresh herbs or herbs de Provence

  • Use gluten-free bread


Really the possibilities are endless.


This Sunday Brunch Casserole is perfect for sharing with a loved one, or for enjoying all to yourself with a good book and that hot cup of coffee. I hope this recipe brings a little bit of that Sunday morning magic into your home.




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About Me

Hi!  I'm Jen

Cooking is a passion passed down from both of my grandmothers to my mother and then to my sister and me.  

Throughout my career, I was always drawn back to food.  I've learned from experienced chefs, apprenticed with professional bakers, and tasted coffee with international experts.

Today I'm sharing those experiences with you.

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