One of our family traditions is a big Sunday breakfast. All of us love to laze around on Sunday mornings and then eat late in the morning. That’s our meal until dinner—and so we usually make it pretty substantial.
Most everyone I know has a version of this casserole in their repertoire, and because it is easy to make, and very satisfying, this makes an appearance at our Sunday breakfast table several times a year. It’s a great basic recipe and can be embellished and changed with great result. The bread can be plain white, sourdough, or leftover baguette…the sausage can be mild or spicy or a mixture…the cheese can be cheddar, white cheddar, or just about any kind you like…and vegetables can be layered in too…think tomato, onion, and peppers…whatever you add, it comes out wonderfully—this recipe is nearly impossible to mess up.
Serve it alone or like I did yesterday, with cinnamon toast and fresh pineapple alongside.
Breakfast Casserole
8 to 10 Servings
8 slices of bread cut into cubes
1 pound sausage, casings removed and cooked
8 ounces Cheddar cheese, shredded
6 eggs
4 cups milk
1 teaspoon salt
Freshly ground pepper to taste
1 teaspoon dry mustard
A dash or two of hot sauce (optional)
Butter a 9” x 13” rectangular or oval baking dish. Place the bread cubes in an even layer on the bottom of the dish. Evenly layer the cooked sausage and then the cheese over the bread.
In a mixing bowl, beat the eggs with a whisk and then add the milk, salt, pepper, dry mustard and hot sauce (if using) and whisk until the mixture is well combined. Pour the mixture evenly over the bread, sausage and cheese. Cover the dish and refrigerate it overnight.
An hour before you’re ready to cook, remove the casserole from the refrigerator and let it come to room temperature.
Preheat the oven to 350 degrees and cook the casserole for one hour. Remove from the oven and let stand for 5 or 10 minutes before serving.
