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| This topic is available here on forum.oes.org | I was in the mood for one even though I hate pork sausage. Heck, I'm just not a big fan of most typical breakfast foods. Must be a baby in the oven thing. So I made this w/some adjustments to feed just hubby and I ...and the entire casserole was gone! I won't say who ate the majority of it. :oink: Beaureguard's mom posted this awhile back.
The adjustments I made were 3 slices of bread that I TOASTED first then cubed. Only used 1C of cheese, half a pound of sausage (using the rest for pizza the next day), 3 eggs, no hot sauce, and no salt. Definitely let it sit in fridge overnight! The toast on the bottom tasted exactly like french toast topped w/yummy scrambled cheese eggs and sausage. Oh, and I sprinkled some green onions on top. Mmm... Hubby ate it w/salsa while I drizzled a LITTLE syrup on the bottom (to accompany the toast). I will make it again!
5 slices thick-sliced white bread, crust and all, buttered and cubed.
1 pound mild sausage, cooked, crumbled, and drained
3 cups grated extra-sharp cheddar cheese
4 eggs
2 cups milk
1 tsp dry mustard
1 tsp salt
1 tsp hot sauce
Spray a 1 1/2 quart cassarole dish with vegetable oil cooking spray. Place the bread cubes in the casserole. Evenly distribute the sausage over the bread cubes. Sprinkle evenly with the cheese. Combine the eggs, milk, mustard, salt and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.
(put together but not baked):
The next morning, remove the cassrole from the refrigerator and allow it to sit on the counter for 15 minutes while you preheat the oven to 350 F. Remove the plastic wrap, place the casserole in the oven and bake for one hour. | |
| another winner Mrs.J  | Oh yeah! I'm glad you liked it. I made it a few weeks ago for my Sunday School class. About once a quarter, we'll have 'crunch & munch" instead of our regular lesson. Everyone brings something and we eat breakfast and socialize during the class time. It was a big hit there, too.
Last week I made that meatballs with a sweet & sour sauce recipe that you posted awhile back too. I love that recipe. Delicious and simple. I was pleased to find that I had all the ingredients on hand, too, which makes it doubly nice for me.  | How timely! My brunch is this Sunday (remember me asking for ideas?) and I just found a breakfast casserole recipe that I will be using. It is very similar, but it doesn't call for it being refridgerated over night. What does this do?
It also has bacon, not sauage (I  bacon), and doesn't have the hot sauce, which I now WILL add, since I love it.
Can you tell me about the fridge thing? | | AND... are those sliced scallons on tip? | | The fridge makes all the difference, at least for this recipe. The egg soaks into the bread which it WOULDN'T if cooked soon after making it. Results are different. | | But if I used bacon, won't the bacon get soggy? Can I just do the bread and mixture, and add bacon and cheese in the am? | | That sounds good. I forgot to say, for mine... I had to cook an hour at 350 COVERED then take off, and still needed 20 min at 325 to set ...and I halved the recipe. | I made this yesterday. Oh my goodness! It was delicious! I added the extra baking time, but didn't need it. It was a little well done, but absolutely delicious!!!!
THANKS! |
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