Note: This is the recipe I submitted to Taste of Home Magazine several years ago. They just published it in their Breakfast and Brunch edition which just came out in October, 2015! Quite exciting for me!
Yesterday, I posted a recipe for a yummy, gooey Orange Pecan French Toast casserole. Truth be told, I am not one of those people who likes sweet things in the morning, I will always pick a bagel over a donut, or eggs over pancakes anytime. So here is a recipe for a make ahead casserole that is savory, filled with eggs, cheese and sausage. This one is a family favorite; I hope you like it!
Savory Sausage and Egg Breakfast Casserole
1 lb. log of breakfast sausage (Jimmie Dean type) If the log is only 12 ounces, that's fine
6 eggs
1 1/2 cups milk
1 tablespoon chopped chives
1/4 cup grated parmesan cheese
1/2 teaspoon pepper
1 1/2 to 2 cups grated cheddar ( you can also use a cheddar Monterey jack mix)
1 loaf French bread cut into one inch pieces
Butter or spray a 9 X 13 baking pan and set bread slices evenly on the bottom. Cook the sausage and drain off any fat. Cover the bread slices with the crumbled sausage. At this point, you could also add 1/2 cup each finely diced onion and green pepper, however, my family prefers it plain. In a separate bowl, beat eggs and add milk, chives, parmesan and pepper. Pour over sausage. Press down gently on each slice to make sure bread is soaked with egg mixture. Top with grated cheddar. Cover with plastic wrap and refrigerate overnight. In the morning, remove casserole from refrigerator and let sit for 30 minutes at room temperature. Preheat oven to 350F. Cook about 30 minutes. Serve and enjoy!
Happy Cooking!
Carol
a.k.a.
Nonnie
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