9.18.2010

Egg & Sausage Breakfast Casserole

I love this recipe when I am busy and need to feed a crowd.  It is very yummy and is especially great because you make it the night before and it is ready to go the next morning.
We will remember the Strawberry Fields Cottage we stayed at (us girls) and the unique dishes and vintage napkins from this breakfast.  Fun memories!
Egg & Sausage Breakfast Casserole

Lightly spray a 9x13 baking dish with cooking spray.  Layer bread, sausage, and cheese:
  • 10 slices of good white bread, cubed and crusts removed, I used Grandma Sycamore's (this last time I made this I used a good surraded knife (my mom suggests a pizza cutter) and cut thin strips and noticed it still smashes a little...so, after removing the crusts I carefully broke the bread with my hands.  I wanted the bread to be as airy as possible so it could soak everything in.  The time before this it tasted too much like bread, which, if made correctly, you wouldn't even guess there is bread in it.)
  • 18 oz ground sausage, cooked and drained (which is 1 1/2 of the 12 oz reduced fat tubes)
  • 2 cups grated cheddar cheese
Pour egg mixture evenly over the top:
  • 7 eggs, well beaten with 1 tsp salt
Then pour 3 cups milk over the whole casserole.  Refrigerate overnight.  Place in a cold oven and set to 325.  Bake for 1 hour (usually just a couple minutes less).  Cool slightly before cutting.

Serves 12

This is a great breakfast served with muffins or cinnamon rolls and fruit.

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