What’s Cookin’ – Breakfast Casserole

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!

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4 Responses to What’s Cookin’ – Breakfast Casserole

  1. Martha Hamilton says:

    I make something similar. I used a recipe like yours before also. I use hashbrowns. the recipe calls for bacon or sausage. My kids like me to use both. I use both for Christmas morning breakfast. If I make more than one I put bacon on one and sausage on the other. Always a big hit when I make it.
    Thanks for sharing!!!

  2. Marifran Heiligenmann says:

    I learned to make “Garbage” while in Girl Scouts, but my husband didn’t like the name, so he named it “Gypsy Eggs”. It’s not quite a complicated as the casserole, just bacon ( sausage or ham), frozen hash browns and eggs with a little milk, all done in a skillet. I sometimes make it for supper.

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