Saturday, November 16, 2013

Breakfast Casserole

 Ok. I've puttered around with this recipe a bit in my break from Fanny Farmer. Made up different versions, and will still play with it more. HOWEVER, it is time to share.

For two diners of moderate appetite, it's a two-day thing - enough left-overs for a second meal. I probably like the breakfast sausage version best, but I think I'll turn it up by using Jimmy Deans hot breakfast sausage option. We'll see.

In the meantime, make this at home and enjoy!
Source: Paula Deen (Modified)

Servings: 8 to 10 servings
Prep Time: 20 min, inactive: 10 min
Cook Time: 50 min
Difficulty: Easy.

1 pound ground maple pork sausage
6 slices soft hearty bread
One 8-ounce package shredded triple Cheddar cheese
8 large eggs
2 cups whole milk
1 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon seasoned pepper 

Preheat the oven to 350 degrees F. Butter a 13- by 9-inch baking pan (ceramic for the win).
In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes; set aside and drain well on paper towels.
Remove and discard the bread crusts. Cut the slices in half, and arrange in a single layer in the prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle first with the sausage and then the cheese.
In a large bowl, whisk together the eggs, milk, mustard, seasoned salt and pepper; carefully pour the mixture over the cheese.
Bake casserole until set and golden, about 40 minutes. Let stand for 10 minutes before serving.

Notes: Breakfast sausage substitutes well, that said choose a spice level that suits your taste - chorizo, sadly, not so much. The maple sausage variant is a bit on the sweet side, but pleasantly different.

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