Serve this sausage and egg casserole for breakfast or brunch, along with sweet rolls or muffins and mixed fruit.
The casserole is convenient because it's prepared the night before. Just pop it in the oven in the morning, and you'll have a hot and delicious breakfast in about 45 minutes.
- 1 pound hot sausage
- 4 tablespoons butter
- 6 slices bread, crusts removed
- 1 1/2 cups shredded cheddar cheese
- 5 eggs, beaten well
- 2 cups half and half
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Place a skillet over medium heat and add the sausage, Cook, breaking up and turning, until the sausage is no longer pink. Drain and set aside.
Melt the butter in a 9-by-13-by-2-inch baking dish. Tear the bread into pieces and sprinkle over the melted butter. Sprinkle the cooked sausage over the torn bread layer.Sprinkle the shredded cheese evenly over the sausage layer.
In a medium bowl whisk the eggs with half-and-half, salt, and pepper; pour over the casserole.
Cover and chill the casserole for 8 hours or overnight.
Take the casserole out of the refrigerator about 20 to 30 minutes before baking.
Uncover the casserole and bake in a preheated 350 F for 45 to 50 minutes, or until set. If in doubt, check the temperature with an instant-read food thermometer. The minimum safe temperature for eggs is 160 F.
Serve with muffins or sweet rolls and cut-up mixed fruit.
- Add about 1/2 cup of chopped green onions along with the sausage layer.
- Replace the sausage with about 2 cups of diced leftover ham or corned beef, or about 1/2 pound of diced cooked bacon.
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