Breakfast Casserole was another dish my mom would put together when my sister or I had a sleepover. She would often do a pan of Bubble Bread, and also a Breakfast Casserole or two. Some good family friends of ours have this as Christmas morning breakfast. They can never seem to remember the name of the dish, though, so it has become known as “Egg Stuff” in their family! Whatever you call it, it’s delicious, and always a special treat.
This casserole can be made with either sausage or bacon; both are equally delicious. Regardless of your choice, cook it before you start to put together the casserole.
You can use leftover French bread (as I did here) or regular sliced sandwich bread. I used about 1/4 of a loaf we had leftover from dinner.
I am lucky to get farm-fresh eggs from my boss at work! Look at the beautiful speckled egg… And the green one too! They have a special hen who lays eggs with mint-green shells. They look and taste just like any other egg when cooked, however!
There needs to be enough bread to cover the bottom of the baking dish. I would guess there’s about 3 to 4 cups of bread cubes here.
Layer on the bacon or sausage. Then the cheese. I always recommend that you shred your own. Here, I used some extra sharp cheddar, and it was delicious!
Beat together the eggs with the milk and seasonings. Pour that over everything in the dish.
Cover, and let it chill in the refrigerator overnight. The bread will soak up almost all of the egg mixture.
Bake in a preheated oven for about 45 minutes. It will look puffy and slightly golden brown when it’s done. Let it cool slightly before serving.
From my mother’s recipe box
1 pound sausage or bacon, cooked & drained
1 teaspoon dry mustard
1 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
2 cups milk
2 to 3 slices bread, cubed
Grease the bottom of a 13″x9″ dish. Spread bread cubes on bottom of dish. Layer sausage or bacon on top of bread cubes. Then, top with cheese. In a bowl, whisk together eggs, milk, mustard, salt, and pepper. Pour over layered mixture in dish. Cover and refrigerate overnight. Preheat oven to 350 degrees F. Bake for about 45 minutes. Cool slightly before serving.
Makes 6 to 8 servings.