Lumberjack’s breakfast casserole

Name: Lumberjack’s breakfast casserole
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Québécoise
Ingredients: 375 g maple bacon; 375 g pork breakfast sausages; 750 g small “Tater tots” breakfast potatoes; 4 large eggs; 1 cup 15% country-style cream; 1 cup milk; 2 cups grated sharp cheddar cheese; 15 sprigs fresh chives, finely chopped; 200 g cheese curds; A large handful of oreilles de crisse; Salt and pepper from the mill

Preparation 15 min
Cooking 1 h 20 min
Servings 6
Freezing Absolutely

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Ingredients
Preparation
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This lumberjack’s breakfast casserole is the height of decadence! “Tater tots” potatoes, eggs, maple bacon, sharp cheddar, pork breakfast sausages, cheese curds, oreille de crisse… It’s so good that you won’t believe it! For crispier potatoes, cook then before adding to the mix!

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Ingredients

375 g maple bacon
375 g pork breakfast sausages
750 g small “Tater tots” breakfast potatoes
4 large eggs
1 cup 15% country-style cream
1 cup milk
2 cups grated sharp cheddar cheese
15 sprigs fresh chives, finely chopped
200 g cheese curds
A large handful of oreilles de crisse
Salt and pepper from the mill

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Preparation

Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Place the sausages and bacon on the baking sheet, put in the oven for 25 to 30 minutes or until the bacon is crispy cooked and the sausages are browned. Flip halfway through cooking. Place the sausages and bacon on several paper towels, sponge the fat and chop everything coarsely. Set aside.
In a large baking dish, place the potatoes and set aside.
In a large bowl, put the eggs, cream, milk, cheddar, chives, bacon, sausages, season with salt and pepper then beat. Pour the mixture over the potatoes and mix lightly. Place in the oven and bake for 40 minutes or until the eggs are set in the centre.
Add the cheese curds and the oreilles de crisse and continue cooking for 10 minutes, until the cheese begins to melt. Let cool for 5 minutes before serving!

Our sommeliers suggest

Bernard-Massard Cuvée de L'Écusson Brut

Luxembourg

Bernard-Massard Cuvée de L'Écusson Brut is a fruity, lively sparkling wine from Luxembourg made for a heavy brunch. The bubbles clear your mouth after the maple bacon, the sausages and the melted cheddar, and every sip resets your palate for the next bite. A Sunday morning, the casserole on the table, and bubbles turn it into a party, even in pajamas! See the product

S.I.R Popov Nektar, 10%

BG Brasserie Urbaine

A breakfast casserole calls for coffee, so you might as well go for an imperial stout that contains some. Its roasted grains do the work of the cup, and its residual sugar stands in for the drizzle of maple syrup. Watch the alcohol level though: at that strength, the day can get long. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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