Sunday, December 28, 2008
Sausage Breakfast Casserole
This year for Christmas breakfast...we tried something different than cinnamon rolls (we were looking for something w/ no sugar since the kids get tons of that already Christmas Day). So I tried this casserole:
1 lb. Italian pork sausage (cook, drain, and crumbled)
4 1/2 cups cubed day old bread (I had read in other comments that they had substituted hashbrowns for the bread...so that's what I did.)
2 cups shredded sharp cheddar cheese
10 eggs slightly beaten
4 cups milk
1 tsp dry mustard
1 tsp salt
1/4 tsp onion powder
pepper to taste
1/2 cups sliced mushrooms (optional)
1/2 cup peeled, chopped tomatoes (optional)
Cook sausage, drain, and crumble into smaller pieces. Place bread (or hashbrowns) in a well buttered 9x13 baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder, and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top. At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.
We enjoyed this change...the only "problem" was since I used frozen hashbrowns and let it sit overnight, the casserole was a bit "liquidy". Next time I think I will just make in the morning of so there won't be "water" just sitting in the pan when it's cooking.