Friday, May 31, 2013

Breakfast Casserole

Happy Friday, everyone.  It's practically the weekend!  Those two precious days when you can sleep in and relax, catch up on a book, or spend some time in the kitchen making a real breakfast.  Maybe you'll take a walk or a nice long bath or catch up on your TV shows.  What would we do without the weekend?

Oh wait. We're actually all going to be running around like crazy people trying to get things done that we couldn't touch during the week instead.

As much as I love the idea of getting up and making eggs, bacon, and biscuits, in reality it just doesn't happen that often.  And while there really is nothing as wonderful as the smell of bacon filling the house, I have decided the key to weekend breakfast - especially if you have company - is Breakfast Casserole.

My mother-in-law gave me this recipe years ago and it is a winner.  You can make it up to the point of baking it the night before and on the morning you're ready to eat it, you just pop it in the oven.  It's easy and delicious and if you throw some fruit on the plate with it you practically look like you're running a bed and breakfast.

The other thing I like about this recipe is that it fills a 9x13 pan and it makes great leftovers.  And leftovers mean that you only need to fool with the oven once during your weekend to get a real morning meal.  It's all about strategy with this dish.  I love it!

Shall we begin?

Cut up some bread, brown some sausage and open a bag of cheese.  Easy.
Notice in the picture I have a package of sausage links.  You're going to be smarter than me because you will use bulk sausage to save yourself from having to get the sausage out of those casings.

Layer the bread, sausage, and cheese in a greased 9x13 pan - in that order.

I mean really, this is edible right now in my opinion.
I digress.  Let's whip up the egg mixture.

Mix together the can of mushroom soup and some milk.

Add in your salt and mustard.

Now add in a dozen eggs and another cup of milk.  Whisk away until everything is creamy and incorporated.  Pour over the bread/sausage/cheese mixture.

This is the point where you could cover this and park it in the refrigerator.  Or, bake it.  I say we bake it!

About 45 minutes later, it's ready.  Bubbly, golden brown, delicious. Your stomach and any guests you may have will thank you.  You know what else you could do?  Serve this for dinner.  Seriously.  Breakfast for dinner.  Brinner.  It's awesome.

Breakfast Casserole

Makes a 9x13 Casserole.  Serves 8-10 hungry people.

8 slices of bread, diced
1 pound of sausage or bacon, browned and crumbled
2 cups grated sharp cheddar cheese
1 dozen large eggs
1 2/3 cups milk, divided
1/2 tsp. salt
1 tsp. mustard
1 small can cream of mushroom condensed soup

Cook sausage or bacon completely.  Crumble and set aside to cool.  Dice the bread and layer it in a greased 9x13 baking dish.  Follow with the crumbled sausage or bacon.  Top with the cheddar cheese.  

For the egg mixture, whisk together the can of condensed soup with 2/3 cup milk until smooth.  Add in the salt and mustard and combine.  Add in the eggs (yes, all 12) and the cup of milk.  Whisk until smooth and creamy.  Pour this mixture over the bread, sausage, and cheese - slowly and evenly.  Bake for about 45 minutes or until done.  The casserole will be springy to the touch, and you can use a knife to check the middle.  

Make Ahead Note:  You can make this casserole all the way up to the point of baking it and just refrigerate it until you're ready.  Keep in mind you may need to add about 15 minutes of cooking time since the casserole will be cold going into the oven.

1 comment:

  1. This is great! I've made it several times. I like to add mushrooms and spinach too. I couldn't find an oven temp on here, but I assumed it was 375 ish and it turned out great :).