Hello everyone! I hope that you had a safe and happy Thanksgiving holiday. Ours was rushed (as always), but very nice. It was so good to go back to Pittsburgh for a few days and spend time with our families and some friends.
I’ll keep this one short and sweet, since I have quite a bit of work to catch up on following our long weekend. I make this breakfast casserole every time we have visitors come for the weekend. It’s incredibly versatile, and simple to make. The best part? You can make it the night before. It’s great; just pull it out of the fridge while the oven preheats, stick it in the oven, and voila! You have breakfast. No slaving over the stove while your guests are having fun elsewhere without you.
My mom makes something very similar to this on Christmas morning, which is where I got the inspiration for this. I’m sure there’s a recipe somewhere, but I don’t have it.
16 oz. breakfast sausage (1 tube)
1 loaf good French or wheat bread (you probably won’t use the whole loaf)
10 eggs, beaten
splash of milk
salt and pepper
shredded cheddar cheese
Cook the sausage in a large skillet over medium heat until crumbled and browned. Set aside for a few minutes.
Grease the heck out of a 9×13 glass pan with cooking spray or butter. Trust me on this one. If you want to be able to clean this pan in a reasonable amount of time, you will need to grease it (Sean can back me up on this one). Cut your bread into 1 inch cubes and place evenly in the greased pan. Or alternately, just rip it up, like I do.
Beat your eggs and a splash of milk in a medium-large bowl. Add salt and pepper to taste. Evenly layer the cooked sausage on top of the bread. Pour the egg mixture over the casserole.
Top the whole casserole with shredded cheddar (as much as you’d like; not pictured here). If you’ll be baking it straight away, place your uncovered casserole in a preheated oven (350 degrees F) for 30-45 minutes.
If you plan to make this ahead, cover the dish and place it in the fridge overnight. The next morning, remove the casserole from the fridge and allow it to start coming back up to room temperature while the oven preheats to 350. Bake uncovered for 30-45 minutes, or until the eggs are done (casserole should be firm and spring back when touched in the middle, and nothing should be runny).
Scoop some up and enjoy!