Prep 9 hrs
Cook 55 mins
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.
- 453.59 g pork sausage or 473.18 ml cubed cooked ham
- 1419.54 ml cubed bread (French bread or a chewy, rustic white bread is good)
- 113.39 g medium cheddar, shredded
- 113.39 g swiss cheese, shredded
- 6 eggs
- 473.18 ml milk
- 4.92 ml salt
- 0.59 ml pepper
- 3.69 ml dry mustard
- 1.23 ml Worcestershire sauce
- 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.
I made this recipe in advance and froze it like you sugested.It turned out great. The recipe held up to the freezing and thawing with out affecting the quality . A make ahead recipe like this is an easy way to cut down on your time in the kitchen when you're having friends for the weekend. We all loved it. I added finely chopped garlic and onion to the sausage while it was cooking.they added a nice touch. Thanks for postong this one!!! J.C.
Very nice. I went with a whole wheat french bread and it was very tasty. Upon making again I would up the salt, pepper, dry mustard and Worcestershire. Thank you.
I served this at a work breakfast this morning. One lady said it was "the best breakfast casserole she had ever tasted" - and she is right - it was delicious. I took your advise and used rustic, crusty bread and I think that it really added a great deal of flavor and texture. Thanks for sharing this one MaryMc - I'm sharing the link with my coworkers. P.S. Back to review this again - I have made this again and will save this a my favorite recipe for breakfast! Please note that this can be enlarged or reduced based on 1 egg and 1/3 cup milk per cup of bread. Seasonings are personal - throw in what tastes good to you - I sprinkled in some garlic powder, thyme and added some diced green pepper. Yum!! MaryMc - you have a winner here :)