Recipes that are made ahead of time are some of the best to have in your back pocket. Just pull them out when you’re having company or heck just used them to treat yourself. I hate to be rushed and anything that can be done the day before makes life easier. I have been using this recipe for years. It is our traditional Christmas morning special. Many breakfast casseroles call for as many as a dozen eggs and this one only uses four eggs. That’s really reducing the amount of cholesterol which is a good thing.
This egg and sausage casserole is great for any brunch that you plan. I used it at prom time when the Athlete was a senior and he and LQM invited 50 of their friends over at midnight. Good food and lots of fun! Try it out this holiday season and you could have your very own tradition. But, remember that it can be used all year. It’s great for dinner paired with a green salad. You’re going to love it for simplifying your life as well as the great flavor. I know that it will be a hit for your family!
Here are some step-by-step directions:
Remove the crust from 6 slices of white bread. I like using my electric knife for this. If you don’t have one use a serrated knife with a sawing motion. Frozen bread or partially frozen bread can be easier to work with. Cube the bread. Place 3 slices in the bottom of a greased 9 x 13 inch casserole dish.
Brown and drain 1 pound of hot and spicy sausage. You can use mild if your taste buds prefer. I like it hot, though. Spread sausage over the bread cups as well as about 3 cups of shredded sharp cheddar cheese.
Add the remaining 3 slices of cubed bread.
Beat together 4 eggs, 2 cups of milk, 1/2 teaspoon dry mustard and 1/2 teaspoon salt. Pour egg mixture over bread, sausage and cheese layers.
Cover and refrigerator overnight or at least 8 hours.
Egg and Sausage Breakfast Casserole
- 6 slices of white bread, crust removed and cubed
- 3 cups grated sharp cheddar cheese
- 1 lb. hot sausage, browned and drained
- 4 eggs
- 2 cups milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon salt
- Place 3 slices of the cubed bread into a greased 9 x 13 inch casserole dish.
- Spread browned and drained sausage over the cubed bread.
- Top cheese with the last 3 slices of cubed bread.
- In a bowl mix eggs, milk and seasonings.
- Pour mixture over the bread, cheese and sausage.
- Cover and place in the refrigerator overnight.
- Let casserole come to room temperature. About 30 minutes.
- Bake at 350 degrees for about 55 minutes or until golden brown.
- Let it sit for 10 minutes before serving.
Makes 8 – 10 servings
The Teacher Cooks