Prep 10 mins
Cook 10 mins
Wonderful do-ahead breadkfast casserole. You can layer the casserole together the night before. My guests always love this. I always serve it with fresh fruit for a "cooling" affect. Try the #47444(blt tomatoes) and 10661(peach salad)wtih it. The lady that taught me how to make this never measured anything but she always told me one of each ingredient per person(such as 6 eggs equal 6 people) so you can increase it with those guidelines.
- 453.59 g sausage, browned and drained
- 6 slice bread, cubed
- 6 eggs, beaten with a little milk enough to make them pourable (1/8 c or so)
- 1419.54 ml of shredded marble cheddar cheese
- 1419.54 ml salsa
- in 9x13 glass baking dish layer the browned sausage in , bread cubes, pour in eggs, layer cheese, and cover with salsa.
- Bake 350 for 35-45 minutes till bubbly and brown.
This was good but I used sage sausage since I had no hot. My question during prep and baking was foes it get covered. I covered during refrig time and uncovered during baking. Beautiful crust formed.
This recipe is okay, but there is way, way, way to much cheese and salsa. I already cut each in half and next time I would cut each down to just one cup. Easy breakfast for dinner casserole once I make the changes. Made for Zaar Chef Alphabet Soup.
As tasty as it was, I gotta admit that I did some major juggling on this recipe, more or less cutting it in half! Used 1/2 pound of Italian mild sausage, 3 slices of whole wheat bread, 3 eggs, 2 cups of mild cheddar & 2 cups of Pace medium salsa ~ Then baked it all in an 8"x8" baking dish for just about 35 minutes! Done up that way, I felt there was plenty of cheese & salsa! Because of changes I made, it rates 3 stars, but it was VERY TASTY, so . . . [Made & reviewed for one of my adopted chefs in this Spring's PAC]