Monday, October 6, 2014

Breakfast Sausage Casserole

This past weekend my family was busy with a Friday night football game, early Saturday morning soccer game, robotic league practice, local chili cook off and visiting relatives in town. Needless to say I was in need of an easy but satisfying breakfast to gear everyone up for a non-stop day ahead. After looking back at casserole recipes that I've made in the past I decided to pick this one. A simple glance at the ingredients lets you know that the basic food combination guarantees a breakfast that everyone will love!

Breakfast Sausage Casserole

1/2 loaf of sliced white loaf bread
1 pound fresh bulk pork sausage with sage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt (I recommend using 1/2 tsp. or less)
5 large eggs, lightly beaten

Cut the bread into 1-inch cubes and spread in the bottom of a greased 9 x 13 inch casserole dish.  In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat.  Spread the cooked sausage over the bread and top with the cheese.  Then stir together the half-and-half, dry mustard, salt and eggs in a small bowl.  Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.  The next day, preheat the oven to 350 degrees. Bake the covered casserole  until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving. 

So the next time you need a delicious breakfast casserole try this recipe and serve along with a side of fresh fruit. You could easily substitute cooked diced bacon instead of the sausage or even leave the meat out all together. If your family enjoys a veggie version than just add finely diced onions, green peppers or mushrooms. This recipe is guaranteed to impress your guests and provides the perfect warm meal to start your day!!!

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