Sausage/Egg Casserole Surprise
Andy Anderson !
A dish like this is excellent for a casual morning. Serve in the baking dish, and let everyone scoop out their own individual portion.
The mustard powder helps to balance the flavors of the pork sausage with the eggs, so don't leave it out.
Don't like sausage? Well, then how about ham, or just add some veggies... It's up to you.
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- 1 lb
- breakfast sausage
- 1 tsp
- dry mustard
- 1/2 tsp
- table salt
- eggs, beaten
- 2 c
- whole milk
- 6 slice
- firm white bread, or whole wheat, toasted and cut into cubes
- 8 oz
- sharp cheddar cheese, shredded
- salt, and pepper, to taste
1Crumble the sausage, and cook over medium heat until browned. Drain the sausage on paper towels to remove any excess grease.
2Combine the mustard powder, salt, eggs, and milk in a bowl.
3Add the sausage, bread, and cheese. Then gently stir to incorporate.
4Grease a 9x13 inch baking dish (or ceramic baking bowl) with butter, and then add the casserole mixture. Spread into an even layer.
5Let cool overnight in the fridge. Cover with some cling foil to keep the casserole from absorbing any odors from the fridge.
This step is important because it give the ingredients a chance to get to know each other.
6The following morning, preheat your oven to 350f (177c), and begin waking up your sleeping guests.
7Cover the dish with foil, and bake 45 to 60 minutes, or until the eggs are beginning to set.
8Uncover, reduce heat to 325f (163c), and then bake an additional 30 minutes, or until eggs are firmly set.
9Remove from the oven, tell your guests that breakfast is ready, and then serve immediately. Don't forget to mention to your sleepy-eyed guests that the serving dish is hot, hot, hot.
10This is one of my holiday specials. I place the dish on a trivet on one of my sideboards; along with some homemade buttermilk biscuits, butter honey, and assorted jams. The plates and utensils; along with coffee and juice are at the ready for my guests to dig in...
Enjoy... Keep the faith, and keep cooking.