Breakfast Casserole

It’s been a long time since I’ve talked food on this blog, and I miss it. Time to drag out some more favorite recipes.

This one’s a Southern classic, wonderful for brunch potlucks. I would take it to work on special occasion mornings sometimes; you’re supposed to make it ahead, which made it easy to finish the cooking while getting ready to go, and it would still be hot when I arrived.

Grease a 9×13 baking dish. Lay 6-8 white bread slices (crusts removed) across the bottom. Crumble a pound of cooked sausage (mild recommended) on top. Mix 1/2 cup each grated cheddar and Swiss cheeses and sprinkle on top of that.

Mix well 4 eggs, a teaspoon of mustard (I used powdered), a teaspoon of Worcestershire sauce, and 2 cups of milk. Pour over the casserole.

Cover the dish with plastic wrap and leave in the fridge overnight. The next morning, bake for 30 minutes at 350. The top should be golden brown and the insides should not be runny when it’s done.

Mmm mmm mmm. Nice and filling.

5 Responses to “Breakfast Casserole”

  1. Roger A Says:

    I’ve made, and eaten, this many times at church breakfasts. The only difference is I cube the bread instead of leaving it in slices. It is mighty good eatin’.

  2. Johanna Says:

    Oh, that would be good. More layer integration that way, I imagine.

    It’s the mustard and Worcestershire that makes it.

  3. Jason Says:

    Comics and cooking? Your blog gets better and better!

  4. Johanna Says:

    I’m glad you like it! I’ve got some more coming up later this week.

  5. Dave White Says:

    Heh. My family uses a variant with more eggs – 6 eggs and 3 cups of milk – for feeding more people.




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