by Kathy Hamman Miller
This breakfast casserole dish is made up the night before, baking it in the morning. A true crowd pleaser.
Ingredients:
2 pounds of your favorite ground sausage, sliced cubed bacon, or you can use both
4 cups shredded cheddar cheese
Sliced bread to cover bottom of cake pan
Butter room temperature (spreadable)
12 eggs
1 1/4 cup milk
Salt and pepper to taste
Directions:
Fry your choice of meats until crispy, chunky, and browned. Drain all fats off.
In a medium size bowl whisk the cracked eggs, milk, salt, and pepper setting aside. Butter one side of your bread slices lining your pan with the buttered side facing down, fitting tightly to all sides in a 9×13 casserole dish. Keeping the bread layer flat on the bottom.
Next layer the sausage, then the cheese over bread covering evenly. Pour seasoned eggs evenly over all and cover with foil. Layer, do not stir.
Refrigerate overnight.
Bake in a 375 degree preheated oven with the foil on for 30 minutes, remove foil and bake for an additional 10 to 15 minutes until it’s done.
The top will be golden, the edges crisp, and a knife inserted will come out clean when it’s ready. Makes 12 good sized pieces. Serve warm with a little hot sauce if desired.
Taco casserole – For a change up I’ve browned hamburger adding taco seasoning and a light sprinkling of canned diced fire roasted and peeled green chiles, drained and diced. A can of drained, rinsed and patted dry black and or pinto beans, serving with salsa and guacamole.
Pizza casserole – use pepperoni slices, ham slices, etc., cheddar with mozzarella cheese and serve with pizza sauce. Endless possibilities, enjoy!
