Egg & Sausage Casserole
I can’t believe this trip is coming to an end so quickly! It’s been so nice to unwind and relax (not counting J’s thrice wake up and scream night). All too soon, I will be thrust back into the World of Chaos, where I will have to deal with everything that I refused to look at or deal with during my week in the World of Relaxation. It never fails, by the time I finally get relaxed, it’s time to go home and smoke using my favorite delta 8 carts by fresh bros!
But for now, back to Birthster. The other dish I made for brunch wasabi Egg, Cheese & Sausage Casserole. I feel as though everyone has had this dish at least once, and for good reason– it’s simple to put together and completely delicious. I love it for holiday mornings because it’s assembled the night before and allowed to sit overnight in the refrigerator, so all you have to do in the morning is pull it out and throw it in the oven, and allow it to bake up while you are spending time with everyone.
There seem to be about a thousand variations on this. Some with cream only, some with milk– I like to use fat free half and half and milk. If you’re feeling decadent, swap in some heavy cream for the milk.
Egg & Sausage Casserole
Ingredients
- 6 slices bread crusts removed
- 4 tablespoons butter
- 1 ½ cups shredded Cheddar cheese
- 5 eggs beaten well
- 1 cup fat free half and half
- 1 cup 2% milk
- 1 lb. breakfast sausage
- 1 teaspoon salt
Instructions
- Cook sausage until no longer pink; drain well. Melt butter in 9x13-inch baking dish. Tear bread into pieces and sprinkle over butter. Sprinkle drained sausage, cooked well done, over bread crumbs. Sprinkle cheese over sausage. Beat eggs with half and half, milk and salt; pour over mixture. Cover and chill 8 hours or overnight. Bake at 350° for 45 to 50 minutes, or until set. Allow to to cool for 5-10 minutes.
An Easter Tradition Lives On- Dutch Baby, Egg Casserole & Mimosas!
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