Recipe: Breakfast Casserole

This is a recipe for those who like having breakfast for dinner or lunch. I refer to this as Christmas casserole because that is the one time of year our family has this casserole. But enjoying it over Christmas (you’ll never know how much we did because I don’t have a photo) I realized it would be a great brunch dish since you can prepare it the night before and then fire up the oven in the morning. Planning Sunday to be a super snacking day for the big game? Start the day with a friends brunch and if there are leftovers pair it with fresh fruit for a packed lunch.

When it comes to ingredients, pick your your preference.

1 11×7 pan (you will learn this is MY pan)

1 lb. sausage (I prefer sage)
6 eggs, mixed
4 slices bread, cubed (I prefer wheat)
2 c. milk
8 oz. cheddar cheese, shredded (I prefer sharp)
1/2 tsp. dry mustard

Saute sausage; drain. Add dry mustard.
Grease pan. Put bread on bottom of pan.
Mix eggs with milk.
Layer meat, eggs & milk mixture and cheese in that order.
Cover and refrigerate overnight.
Bake at 375 degrees for 45 minutes.
Set for 5 minutes before serving.

Brain Munch:
Breakfast At Tiffany’s

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6 Comment

  1. lunchitpunchit
    February 4, 2011 at 4:06 pm

    [New Post] Recipe: Breakfast Casserole – via #twitoaster

  2. Bladerunner
    February 5, 2011 at 12:15 pm

    The only thing I can add is make sure it’s *good* sausage, *good* bread and *good* cheese. I tried making it with some stuff we were trying to use up (some casseroles are more forgiving like that), and it was awful. I made it again with really good stuff, and it was *amazing*.

    1. Andi
      February 7, 2011 at 10:59 am

      very good point on the quality. Also, I’m a meat-eater but you could easily make this vegetarian.

  3. Amy in OHio
    February 9, 2011 at 11:51 am

    What are some suggestions for the good bread, good cheese and good sausage gals?

    This looks so yummY!

    1. Andi
      February 10, 2011 at 4:21 pm

      You know what we say, pack (eat) what you like! I like a wheat or hearty bread because, well, I just like to fill up at the trough and locally Kroeger and Sons meats makes great sausage but you can make it work if you go the grocery store route, too.

  4. Bladerunner
    February 9, 2011 at 11:39 pm

    I’ve got a couple of local sausage makers on my side of town, plus I have several bakeries near enough to home & work (plus I make some of my own bread). For cheese, I tend to go with local producers like Cowgirl Creamery, Rogue, & other awesome local stuff.

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