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

Submitted by GreyhoundX3

"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: 55mins
• Ingredients: 11
• 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 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.

Reviews

[Mormon Mommy]

This casserole was pretty good. I really enjoyed the flavor and it was definitely easy enough to make. I had to add 50% more egg mixture to mine because it didn't cover all the bread at first even after soaking a couple hours. I"m not sure if my sourdough loaf (16oz) was bigger than the one the recipe uses. I felt like then end product had a little too much bread in it. Next time I would cut it down. I used thyme for the seasoning, added about a 1/4 of bacon crumbs. I had to cook it about 50 min. because the first time the center was still mushy. Overall it was good. I will probably try this again and tweek it a little. I want to try letting it soak overnight instead of just 4 hours.