Call it a strata, call it a souffle, call it whatever you like, but the Breakfast Casserole we make for Christmas and Easter is a family favorite. There are a variety of recipes out there for this dish, and the one that I make is a composite of several of them – designed to suit my family’s tastes. This is a forgiving recipe where you can easily adjust the ingredients, and make it your own.
The cast of characters.
Mix together the eggs, milk, and dry mustard.
Brown the sausage. While the sausage is browning, grate your cheese, and cut your bread into cubes.
Cut your browned sausage into pieces.
Butter your 9 x 13 baking dish. Add the 6 cups or so of good bread that has been cut into cubes.
Many recipes call for good old white bread, but we like to use a more substantial bread such as French bread. This time I used a sturdy, artisanal loaf of bread.
Layer the freshly grated cheese on top of the bread.
Layer the sausage pieces on top of the cheese and bread, and pour the egg mixture over the casserole.
Cover with plastic wrap and put into the refrigerator overnight.
Preheat oven to 350°. Bake for 45 to 60 minutes or until eggs are set. It will be lovely and golden brown.
Here’s a piece ready to eat. Yummy!
Breakfast Casserole Serves 8 to 12 6 eggs Butter a 9 x 13 glass baking dish. Mix together the eggs, milk, and dry mustard. Layer the bread in the baking dish. Top with the cheese. Top with sausage pieces. Pour liquid mixture over the top. Cover and refrigerate overnight. Bake at 350° for 45 to 60 minutes or until the eggs are set.
3 cups whole milk
3/4 tsp dry mustard
1 1/2 pounds link sausage, browned and drained and cut into pieces
6 cups of good bread, cubed
2 cups grated sharp cheddar cheese
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