Community Pick
Meaty Breakfast Casserole
photo by Lavender Lynn
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 7 slices white bread
- 8 ounces cheddar cheese, shredded
- 6 eggs
- 3 cups milk
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 teaspoon dry mustard
- 1⁄2 lb bacon, thinly diced and fried crisp
- 1⁄2 lb mild sausage, fried crisp
directions
- Trim crusts from bread, cut into cubes, cover bottom of a 12x7" casserole and sprinkle with cheese.
- Beat eggs, add milk and mix well.
- Stir salt, pepper and dry mustard into the egg mixture, add bacon and sausage, stirring until well blended.
- Pour over cheese, cover with foil and refrigerate overnight.
- In the morning put in a 350F oven and bake for 50-55 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is soooo good! We've made it twice, the first time, exactly as mentioned above, although we used spicey sausage. It was even better the second time, I added 1/2 cup chunky salsa, and only 2 1/2 cups milk. I think you could even fancy it up a bit by adding swiss cheese & instead of bacon & sausage, just add sauted canadian bacon, I would also and onion. I think I will try this version next saturday. Thanks for a recipe that is a keeper.
-
Wow!! Normally I try a new recipe and have to think about it for a while, before I get around to reviewing it. This is the first time I have ever reviewed it as I am eating it. We loved it and I will make it again real soon!! I am not sure if it was my oven or the amount of milk, but it did need to be over an hour in the oven. But once it was done this casserole was fluffy and flavorful. I followed the recipe exactly, using 1% milk and turkey sausage with the bacon etc.. Thank you RecipeNut, great contribution! I plan to use this one more often than just New Years or Christmas.
-
Perfect for Christmas morning! I prepared this the day before and increased the sausage to 1 pound. Only used 2 cups milk, as was suggested by others. Refrigerated overnight and then put it in a cold oven and increased the cooking time to 60 minutes. It was ready just as we finished opening presents. One lesson I learned the hard way, should you find yourself in this situation: My casserole dish was 11x7, so slightly smaller than suggested and my casserole filled it to the brim. This did not seem like a big deal until I was summoned to the kitchen by the smoke detector---the juices were overflowing the dish and burning on the bottom of my oven! Duh! Next time I will put a cookie sheet under the pan to catch the overflow. Had to clean the oven before I cooked the ham in the afternoon. Regardless, breakfast was delish! At hubby's request, I will try this with chorizo next time. Oh, and there WILL be a next time!
see 34 more reviews
Tweaks
-
Very good! I also substituted spicy brown mustard for the dried as I didn't have any dried, I also left the crusts on the bread, this was very easy and very tasty, I love how you make it the night before then just pop it into the oven, my son asked for it all day, next time I am going to make a double batch, very yummy with ketchup!
-
We made this for Christmas day, and not only was it a timesaver, but delicious as well. My only substitutions were spicy brown mustard in place of the dry mustard and an extra 1/2 lb of bacon in place of sausage. Both substitutions were strictly personal preference. The end result was great!! We served it with hash browns and toast. It was loved by all and the recipe was requested by my Grama and Mom both. Definitely a keeper! Thanks for sharing!
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island