Sourdough Bread Egg and Sausage Casserole (Cathie's Casserole)

For years my mom (Cathie) made this for breakfast every Christmas. Mom stopped making it when I moved to another state because my sister didn't like the sausage in it. Now I continue the tradition and make it at home every Christmas morning. This is a satisfying whole meal in one that you can prepare the night before and bake in the morning. Of course, the ingredients can be changed around to suit your taste. Bacon for sausage, sour dough bread for french bread or croissants, thyme for parsley or sage, etc. No meat, extra meat and so on. It is easy and so delicious and great for a crowd for breakfast.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  large  sourdough bread (fresh loaf, approx 8-10 cups cubed)
• 12  large eggs
• 2  tablespoons dried thyme or 2  tablespoons oregano
• 1  lb breakfast sausage, fried and crumbled drained and cooled
• 1  cup  shredded sharp cheddar cheese
• 1  cup  shredded monterey jack cheese or 1  cup havarti cheese or 1  cup swiss cheese
• 3⁄4 cup milk
• 1⁄4 cup butter, cubed
•  butter, to grease pan
• 1  teaspoon salt
• 1  teaspoon pepper

Directions

1. Butter a large deep casserole dish.
2. Cube or shred by hand a loaf of sour dough bread.
3. Fry sausage until cooked crumbled into chunks drain and cool.
4. Wisk eggs, spice, milk, salt, pepper together.
5. Place a single layer of bread cubes in pan bottom.
6. Sprinkle 1/2 of each cheese on top of bread.
7. Sprinkle 1/2 of sausage on top of cheese and bread.
8. Layer rest of bread and cheese and sausage as before.
9. Pour egg mixture over bread layers.
10. Dot top of casserole with butter cubes.
11. Refrigerate overnight or 4 hours minimum covered in foil.
12. Preheat oven 350 degrees and bake uncovered 35-45 minutes.
13. Allow to rest 5 minutes before serving.