header
blog


{all images shot in film by jessica burke}

I am a sucker for breakfast food – give me a bacon, egg and cheese any time of day and I’m a happy girl. whenever we go back east, my mother-in-law always makes this amazing casserole for us, something that can easily be made ahead the day before, and it’s a yummy breakfast that I seriously look forward to. so of course, the next question was, could it be made in a jar? and the answer is yes. bake these little babies ahead of time and throw a lid on and you’ve got yourself a delicious breakfast on the go. count me in! and they’re easy as can be. how adorable would these be as little take-aways for the day-after-the-wedding brunch? here’s how to make them:

ingredients
4-oz mason jars
6 eggs
1/2-3/4 cup milk
pre-made pie crust or crescent roll dough
breakfast sausage roll
1 bag of shredded cheddar cheese
salt & pepper, to season

directions
1. set oven to 375

2. set up your water bath, like we did for the s’mores cupcakes

3. cook your breakfast sausage and drain excess oil. set aside.

4. cut your crescent dough/pie crust in to small pieces and push to bottom of mason jars. throw in oven for 5 minutes to start “cooking” the dough.

5. whisk eggs and milk in a bowl, add salt & pepper to your liking. I don’t like pepper so I never add it.

6. add a few pinches of shredded cheddar cheese to each jar. pour the egg/milk mixture over the cheese, leaving about 1/2″ at the top of each jar for the casserole to rise, then add about 2-3 tbsp of sausage to each jar pushing through the mixture. note – it doesn’t have to be in this order, this just worked best for me.

7. bake at 375 for about 15-20 minutes or until the casseroles are just starting to brown. remove from oven and enjoy!

these can totally be made with anything under the sun – crispy bacon, lots of veggies, you name it.

featured and seen in
100 Layer Cake Snippet & Ink See my work featured on Ruffled