Saturday, May 9, 2009

Breakfast Casserole

Recipe Sharing: Breakfast Casserole

Many friends have asked for this recipe, so I'm sharing it here! I'm planning to make it tonight for a staff breakfast tomorrow, so I thought it was a good time to finally drag it out and type it up.

I like this recipe when we have house guests or during the holidays because it can be fixed in advance, refrigerated overnight and ready to pop in the oven the next day. For a work breakfast, it serves a lot of people, especially when paired with fruit or bagels. It's a basic variation on many similar recipes that are out there, so it's nothing unique. Just delicious!

Breakfast Casserole

1 lb of pork sausage (I would use turkey sausage to lower the fat a bit)
4 1/2 cups bread, cubed
2 cups cheddar cheese, grated
1 bunch of scallions, chopped
10 eggs, slightly beaten or Eggbeaters)
4 cups milk (recipe calls for whole milk, but I use reconstituted nonfat dry milk)
1 tsp dry mustard or 1 squirt of yellow mustard
salt and fresh ground pepper, to taste
1/4 tsp onion powder
Optional ingredients: sliced mushrooms and diced tomatoes

Chop and brown bulk sausage until cooked. Drain to remove fat, and crumble more if needed.

Spray 9x13 baking dish with PAM, and put cubed bread in the bottom. Sprinkle with some of the shredded cheddar.

Mix together the slightly beaten eggs with the milk, green onion, mustard, onion powder, salt and pepper. Pour evenly over the bread and cheese. Sprinkle sausage, remaining cheese and optional ingredients on top of the egg mixture.

Cover and refrigerate overnight. (If you don't do this in advance, let it sit at least 15 minutes before baking.) Preheat oven to 325 and bake uncovered for 50-60 minutes. Tent with foil if top begins to brown too quickly.


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