This is a holiday favorite in my family. Normally we would have it on special occasions including Christmas morning after opening gifts. When Jamison’s parents were visiting a few weeks ago I decided it would be the perfect time to whip one up. You can make it up the night before and then bake it the next morning, or you can bake it the day before and just reheat it right before serving. It’s simple, quick and delicious. What’s better than that?
What You’ll Need:
Bread (Note: I use whole wheat.)
1 pound of sausage, cooked and crumbled
2 cups of shredded cheese (Note: I used Colby Jack this go around, but Cheddar or Colby works fine too.)
10-12 eggs, beaten
A pinch of sea salt
Freshly ground black pepper
1/4 cup of milk (Note: Any dairy will work. I’ve used milk, half and half, heavy cream and even evaporated milk when it was all that is available in the past.)
Preheat oven to 375 F.
Spray a 13 X 9 inch baking dish with non-stick spray and line with bread:
It’s ok if you have to tear the bread to get it to fit. I even like to plug some of the holes in between the slices of bread, but you don’t have to if you don’t want to.
Next spread out cooked sausage over the bread:
Make sure it’s relatively even, but it doesn’t have to be perfect.
Sprinkle the top of the sausage with cheese:
Sausage and cheese…Doesn’t that look fabulous already?
Next whip eggs together with salt, pepper and milk. When thoroughly mixed pour into the baking dish:
Again it doesn’t have to be perfect and every inch of bread doesn’t have to be soaked with egg. It all blends together as it cooks.
Bake for 30-40 minutes until golden brown and egg is set. Remove from oven and let sit for 5 minutes before serving.
Notes: There are many variations of this casserole. You can use hashbrowns for the base instead of bread, you can use ham instead of sausage, etc. I prefer it with sausage and bread, but to each their own. If you do make it with the hashbrowns it is gluten free which is nice, but Jamison wouldn’t eat this to begin with so it wasn’t a concern. My mom’s original recipe also called for ground mustard and buttering the bread and then cutting it into cubes, but I didn’t find that the ground mustard added anything, and the buttering and cubing was just extra steps that weren’t needed. If you want once it’s assembled you can put it in the fridge covered overnight and bake the next morning. Or you can bake it the night before and then reheat it on 350 F for about 20 minutes until cheese is bubbly.