Several years ago I discovered my husband’s love of Breakfast Casserole. I never really made any casseroles and didn’t know where to start with Breakfast Casserole. Luckily my aunt and friend who is a fabulous cook had a tried and true recipe that I made yet again this week for Grant’s birthday breakfast… It also served as his cake, ha. The one key to this breakfast is to make this the night before you plan to serve.
Tried and True Breakfast Casserole
1 lb. sausage, browned (tip – cook two pounds/packages and freeze 1/2 for next time)
6 slices of bread, torn into small pieces
1 1/2 c. shredded sharp cheddar cheese (noticeably better if you shred your cheese as opposed to buying shredded, plus will save money)
2 c. half and half (I have made this with less fat milk before and that is good too, don’t try them side by side although it still comes together well. For special occasions just stick with the half and half)
1 tsp. salt
1 tsp. dry mustard
Brown sausage, drain
Grease baker with small amount of butter
Combine eggs, milk, spices. Whip well.
Layer bread on bottom, sprinkle on sausage, top with cheese, then cover with egg and milk combination
Cover and refrigerate overnight. This is the most important step.
Bake for 40 minutes at 350.