Recipe by MaryMc
This recipe is from Southern Living Magazine but tweaked a bit by me. It's great for an early-morning breakfast or brunch for a crowd, because you can do most of the work ahead of time and just throw it in the oven the morning you want to serve it.
Top Review by Sackville
I was really pleased with this. I made it on New Year's morning for my husband and I. We used day-old french bread and halved the recipe, baking in a round dish about 8 inches across. I used parmesan and mozzarella cheese and breakfast sausage. It set really well in about 30 minutes and the cheese was nice and bubbly. The bread made a surprisingly nice base and the seasonings in the egg were just right, tasty but not overwhelming. Wouldn't change a thing, although garlic and onions would be a nice touch. Halving this was perfect for the two of us (we didn't have anything else with it) so unless you're doing a few other things for breakfast you might find a whole dish is not enough for 8 people.
- 1 lb pork sausage or 2 cups cubed cooked ham
- 6 cups cubed bread (French bread or a chewy, rustic white bread is good)
- 1⁄4 lb medium cheddar, shredded
- 1⁄4 lb swiss cheese, shredded
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 3⁄4 teaspoon dry mustard
- 1⁄4 teaspoon Worcestershire sauce
Directions See How It's Made
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
- Place bread cubes in a lightly greased 9" X 13" baking pan.
- Sprinkle bread evenly with cheese, and top with sausage (or ham).
- Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
- Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
- Let stand at room temperature 30 minutes.
- Bake at 350 degrees for 45-50 minutes, or until set.
- Let stand 5 minutes before serving.