Sunday, January 17, 2010

Overnight Sausage and Egg casserole

Sausage and Egg Breakfast Casserole

from Our Best Bites

6-8 slices white bread*
about 1/4 C softened butter (just for buttering the bread slices)
4 C grated colby jack cheese
12 oz pork sausage, browned and drained if necessary
1 4 oz can green chiles, or a 7 oz can if you love 'em
6 eggs
2 C milk
1 tsp kosher salt
1/2 tsp paprika
1 tsp oregano
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp dry mustard

*bread: Most recipes like this call for slightly dried out french bread or something similar, but honestly I usually just use super cheap-o white bread and often fresh from the bag. Dry bread is great because it will soak up the eggs well, but really whatever you've got will work just fine.
*cheese: For extra kick you could use 2 C cheddar and 2 C pepperjack. Whatever you choose, avoid pre-shredded bagged cheese for this recipe. It doesn't melt as well and you might end up with a funny texture.

On with the cooking!

Start by removing the crusts from your bread and lightly buttering one side.

Place bread butter side down in a 9x13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.

Grate your cheese and sprinkle it evenly over the top of the bread. And yes, you're reading the recipe correctly, 4 cups baby! Spread the browned sausage on top of that, and top with the green chiles.

One time I tried to be all healthy and give this recipe a makeover. I used wheat bread, reduced fat cheese (and much less of it) part egg substitute, etc. It was SUCH a waste of ingredients! Don't even try to take calorie-cutting short cuts. Trust me, just enjoy it!

In a medium sized mixing bowl whisk eggs. Add milk and then seasonings and whisk to combine well.

Slowly stir the egg mixture while you pour it evenly on top of the assembled casserole. You'll want to keep stirring or else the spices will all gather in one spot and drop onto one single piece of casserole. I speak from experience from one Christmas morning where my brother got the piece with ALL of the spices. Not so good.

Cover well and place in the refrigerator overnight.

In the morning preheat your oven to 350 degrees. Pop the casserole in there and bake for 50-60 minutes. You'll want the center to be set and the outside edges to be golden brown. It will be puffy and beautiful like this (oh and your house will smell amazing!)

It's important to let it cool for at least 10 minutes before cutting into it or it will just fall apart. As it cools it will settle- don't worry, that's normal! Cut into squares and serve warm.


Robyn/Lauren said...

I made this for Christmas morning and it was really good! I liked it because it was different than my usual breakfast casserole made with tater tots or hash browns.

Angie said...