I know, I know…everyone has a breakfast casserole in their back pocket. Yes, yes, yes. I want to share mine with you, though. Just in case there is something a little different in this one that maybe you haven’t tried before in yours.
This is a casserole I make quite often. I’m not a fan, but the kiddos are, so I make it for them. It is great to throw together the night before, refrigerate, then bake in the morning.
1 lb mild sausage ( I use Jimmy Dean Sage sausage)
6 eggs, beaten
2 cups milk**
1 cup grated cheese*** ****
2 slices of bread, cut into cubes. Add those crusts in there, too.
1 tsp salt
1 tsp dry mustard*****
Fry and drain sausage. Place the bread cubes and sausage in the bottom of a greased 10×13 baking dish. Blend all other ingredients and pour over sausage and bread cubes. At this point, if it is the night before you plan to serve it, cover and refrigerate it overnight. Otherwise, if you decided to wait and make it the morning (or that night for supper), Bake at 350*F for 45 minutes.
**I have often used 1 cup of milk and 1 cup of whipping cream. It gives the eggs a creamy texture.
***I am a huge proponent of buying blocks of cheese and grating them yourself instead of buying the shredded cheese. Shredded cheese has a white film (it is a preservative) on it that makes it a little more difficult to melt well. Plus, if you go through as much cheese as I do, buying a large block of cheese is more economical.
****I use a combination of grated mild and sharp cheddar cheese and it is closer to 2 cups of cheese.
*****Dry mustard…love it! I use more than a tsp. Probably closer to a tablespoon. I put about 1/2 tablespoon in the egg mixture, and I sprinkle about 1/2 tablespoon onto the sausage/bread cube mixture.
I will often serve this with a side of homemade canned figs. Speaking of…Mama, Nannie, if you are reading this…I need some more figs!!!