This recipe for Overnight Yorkshire Breakfast Casserole is so easy to make, and is assembled the night before for ease of breakfast or brunch eating.
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A Bespoke Recipe with Jacksons Yorkshire Champion Bread
This recipe for Overnight Yorkshire Breakfast Casserole is so easy to make, and is assembled the night before for ease of breakfast or brunch eating.
My bespoke recipe for Overnight Yorkshire Breakfast Casserole is made with Jacksons Champion White Bloomer, butter, sausages, spring onions, tomatoes, eggs, milk, and cheese and is absolutely delicious.
It’s basically a savoury bread and butter pudding, but with popular breakfast ingredients. Bacon can be used in place of sausages, it with the sausages, as can mushrooms.
The sliced white bloomer bread by Jacksons bakery makes this breakfast casserole a hearty breakfast or brunch dish.
We love Jacksons bread here at Chez Lavender & Lovage, it’s what I call “proper” sliced bread, with a wonderful taste and crumb, reminiscent of how bread used to taste.
Plus, the domed top crust adds a wonderful texture to any sandwiches, toasties or when served as “soldiers” with a dippy soft-boiled egg.
Jacksons Yorkshire Champion, which is how to company describes themselves and their bread, is based in Hull, near where I used to live in North Yorkshire.
Plus, their flour is milled in Yorkshire, very close to where me and my parents lived in Weaverthorpe, up on the Yorkshire Wolds.
Jacksons has been established since 1851 and is part of William Jackson Food Group – a fifth generation family business, which is one reason I think their bread is so good.
Their bloomer range consists of the brown, white seeded and super-seeded brown, as well as the white bloomer I’ve used in today’s recipe for Overnight Yorkshire Breakfast Casserole.
I’ve shared some step-by-step photos below how to make this tasty breakfast casserole, however if you can make a sandwich, you can make this recipe, it really is very easy.
Serve this with brown sauce or ketchup, with fried bacon or grilled mushrooms in the side for a more substantial brekkie. Or, with salad leaves for a late weekend brunch.
Step-by-Step Slide Show of how to make Overnight Yorkshire Breakfast Casserole
Substitutions and Notes
- Substitute the sausages for grilled or fried bacon.
- Use Jacksons Brown Bloomer or their Seeded Bloomer in place of the White Bloomer.
- Use margarine or a plant-based spread instead of butter.
- Make it vegetarian by omitting the meat and adding cheese to the sandwiches, or fried/grilled mushrooms.
- Use any hard or crumbly cheese in place of the Cheddar, such as Wensleydale, Red Leicester or Double Gloucester.
- For a spicy kick, add 1 teaspoon of dried English mustard powder to the egg and milk mixture.
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Recipe for Overnight Yorkshire Breakfast Casserole
Overnight Yorkshire Breakfast Casserole
This recipe for Overnight Yorkshire Breakfast Casserole is so easy to make, and is assembled the night before for ease of breakfast or brunch eating.
My bespoke recipe for Overnight Yorkshire Breakfast Casserole is made with Jacksons Champion White Bloomer, butter, sausages, spring onions, tomatoes, eggs, milk, and cheese and is absolutely delicious.
It's basically a savoury bread and butter pudding, but with popular breakfast ingredients. Bacon can be used in place of sausages, it with the sausages, as can mushrooms.
Ingredients
- 8 slices Jacksons White Bloomer Champion bread
- Butter, to make sandwiches
- 12 cooked thin pork chipolata sausages, diced (cold cooked sausages are great for this recipe)
- 8 spring onions, trimmed and diced
- 2 large tomatoes, halved then thinly sliced
- 8 free-range eggs, beaten with 300mls whole (full fat) milk
- 8 drops of Henderson's Yorkshire relish, or Worcestershire sauce
- Salt and pepper, to taste
- 75g grated mature Cheddar cheese
- Butter for greasing the baking dish
Instructions
1. The morning of cooking: Pre-heat the oven to 200C/180C Fan/400F/Gas mark 6 and grease a large oven proof dish, approx. 25cms x 30cms.
2. The night before cooking and serving: Fry or grill the sausages if not already cooked.
3. Butter the bread on once side and make 4 sandwiches with the cooked, cooled and diced sausages.
4. Cut the sandwiches in half, and arranged them in the prepared baking dish with the domed crust to the top. (see photos)
5. Scatter the spring onions over the sandwiches, and then arrange the slices of tomatoes on top.
6. Season the eggs and milk mixture with salt and pepper, and add the Henderson's relish or Worcestershire sauce. Mix well.
7. Pour the seasoned beaten eggs and milk mixture over the sandwiches, pressing the bread down into the egg mixture as much as possible.
8. Cover with cling film (or tinfoil) and leave overnight in a cool place or the fridge.
9. The next morning, take the casserole out of the fridge and bring it to room temperature for 30 minutes, scatter the grated cheese over the top then cook in a pre-heated oven, see step 1, for 35 to 45 minutes, or until it is set, puffed up and golden brown.
10. Serve with brown sauce or ketchup, with fried bacon or grilled mushrooms in the side for a more substantial meal. Or, with salad leaves for a late weekend brunch.
Notes
Substitute the sausages for grilled or fried bacon.
Use Jacksons Brown Bloomer or their Seeded Bloomer in place of the White Bloomer.
Use margarine or a plant-based spread instead of butter.
Make it vegetarian by omitting the meat and adding cheese to the sandwiches, or fried/grilled mushrooms.
Use any hard or crumbly cheese in place of the Cheddar, such as Wensleydale, Red Leicester or Double Gloucester.
For a spicy kick, add 1 teaspoon of dried English mustard powder to the egg and milk mixture.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 713Total Fat 43gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 22gCholesterol 432mgSodium 597mgCarbohydrates 16gFiber 2gSugar 7gProtein 61g
Commissioned work with Jacksons Bakery
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this looks a lovely brunch dish, it’s great that you can use brown bread to, which is great for me 🙂
Karen Burns-Booth says
That’s my favourite bit of the casserole! The toasted cheesy crust!