It’s interesting that since I’ve writing this blog the past few months, I find that I post quite a few breakfast recipes. I really never realized that I enjoyed cooking so much in the early morning, but apparently I do! It’s funny, too, because I’m definitely not a morning person. Don’t know what, if anything, this means in the overall plan of the universe, but just thought it was an interesting observation.
Well, anyway. We had house guests last weekend, BeeBop’s mom and sister, and I wanted to have a nice breakfast for them on Sunday morning before they headed back home, so I mixed up this casserole the night before. Sunday morning, all I had to do was pop it in the oven and it baked while I got the fresh fruit and sweet rolls ready to go. We all enjoyed it. BeeBop and I had leftovers for Monday morning’s breakfast, too.
In order to make the casserole, here’s what you need:
1 lb. bulk sausage, your choice of mild to hot
8 eggs, beaten
8 oz. sharp cheddar, grated
2 cups milk
6 slices white bread, cubed
1 tsp dry mustard
Here’s what you do:
Cook the sausage in a large skillet over medium-high heat until cooked through (no pink remains).
Drain on paper towels.
Cut bread into about ½ inch cubes. Beat together the eggs, milk and mustard.
In a 13×9 baking pan or casserole dish, layer the bread cubes,
then the sausage and cheese.
Pour the milk and egg mixture all over making sure to get some onto all the bread cubes. Cover with foil and refrigerate overnight.
The next morning, preheat the oven to 350F. Uncover casserole and bake for 45 minutes or until puffed and golden in color. Serves 8.
Download a printable copy here.