I searched for a long time for a reliable breakfast casserole recipe I could turn to when we have overnight guests.  I’m searching no longer!  This recipe is my go-to and reliably satisfies guests who all say this is a great start to the day… Ingredients 1 pound ground breakfast sausage 4 cups day old bread – cubed.  I use one “club roll” from the local supermarket.  Any bread will do. 2 cups shredded sharp cheddar cheese 10 (!) eggs, beaten 4 cups whole milk 1 teaspoon mustard (cuts through the creaminess of the eggs) 1 teaspoon salt ¼ teaspoon onion powder ¼ teaspoon ground black pepper 13 x 9 baking dish Optional: A few cooked potatoes Bits of ham or bacon Bits of red or green pepper – sautéed first to remove extra moisture Brown the sausage in small batches in a high sided pot to contain splatters. Butter the baking dish well, and sprinkle all the cheese into it. Except for the sausage, combine all the rest of the ingredients and gently pour over the cheese in the pan.  Then sprinkle in the sausage evenly. If possible, chill overnight.  Omit if in a hurry. Chilling overnight allows the bread to more fully absorb liquid to avoid runniness.  Also allows flavors to develop more. Bake at 325 degrees for one hour.  Tent with foil if it browns too early.  It’s done when the center no longer jiggles. Rest the finished casserole to prevent runniness. Sprinkle with optional chopped parsley or chives for effect.
Breakfast Casserole
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