Tried this today - Breakfast Recipe

18 years ago

Just thought I'd share. We had friends over for breakfast today as they went through town.

I made this last night for this mornings breakfast. It was great to make ahead and just pop in the oven for an hour. It was really tasty and virtually vanished off the table. Not a scrap left! I served it with toasted english muffins and fresh berries with vanilla yogurt.

I will definately make this again.

Breakfast Casserole with Hot Sausage

Serve this egg casserole for breakfast or brunch, along with sweet rolls or muffins and mixed fruit. Prepare this breakfast casserole the night before, then pop it in the oven in the morning.

INGREDIENTS:

6 slices bread, crusts removed

4 tablespoons butter

1 1/2 cups shredded Cheddar cheese

5 eggs, beaten well

2 cups half and half

1 pound Spicey HOT sausage

Salt & pepper.

I also added some chopped green onion. I think you could add chopped red or green peppers and onion also.

Preparation:

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 and salt; pour over mixture. Cover and chill 8 hours or overnight. Bake at 350 for 45 to 50 minutes, or until set.

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Comments (12)

angela59
18 years ago
Oh, that's one of my favorite breakfast recipes......I've also made it using a box of croutons instead of the bread and butter and regular breakfast sausage.....
Angela
Happy_Go_Lucky_Gayle
18 years ago
I like the idea of croÃ»tons. I must try that.

I usually add the same ingredients I would to a Spanish Omelet. I like it spicy. I am allergic to eggs, but I do cheat and take a couple little bites. I usually make this for company served with fruit.

Gayle
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Kim, making fresh pasta doesn't need exact measurements. In fact, they can throw you off. It's kind of like bread in that the amounts of flour to egg will vary with moisture in flour and size of eggs and weather, etc. I make this kind of basic pasta dough too. It's the kind my Nonna taught us. Well, more like what we saw her making. Forget the well of flour, unless you really want to play with that method. To start your experiment I'd use 3 eggs. Beat them in a bowl and start adding flour until you get a nice stiff dough. Not too stiff, you want to be able to knead it a little bit and work it afterward. If you were using the well you'd just beat your eggs into the middle and pull in as much flour as needed to make the stiff dough. Turn the dough out on the table and knead a few times until smooth. Cover with plastic wrap or the bowl and let rest for about ten or twenty minutes then roll out. That's it. I don't usually let it rest at all, but then I have a pasta machine to make it easy to roll out. For torellini we use 1 egg yolk to one cup of ricotta and about a tablespoon of romano for the filling. If you were using larger quanitites you could use the whole eggs. One whole egg per pound of ricotta. This is also what we use for ravioli and for lasagna for that matter. You can get much more complicated and add other things, but this is the basic. Hope this helps. Have fun.
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There are lots of sources for non-alcoholic substitutions, eld. AA has some, I think. My DH has 8 years sober and we were told at his rehab that we shouldn't count on the alcohol cooking off. Sometimes I have added grape juice (white or purple) and sometimes I just add more of the broth or liquid called for in the recipe. I still miss the red wine in recipes though and sherry in seafood dishes. Every now and then, I have fixed two separate recipes-with and without! Ha. thespruceeats gourmetsleuth I like the idea of adding a little vinegar to cut the sweetness of the grape juice when substituting for red wine.
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phyllis__mn
18 years ago
This type of breakfast is so forgiving, and can be tweaked easily. I usually use the hashbrown patties, but have used the bread, too.
glenda_al
18 years ago
Yep, very close to the one I make for Christmas brunch!
ninos
18 years ago
I use texas toast instead of bread. I think it taste much better if you toast the bread in the oven first.
Linda Wayman
18 years ago
Mush, that's one of my favorite things to serve when we have family over for brunch. I'll bet your friends enjoyed it.

Linda
Pieonear
18 years ago
That would probably even be good with Italian Sausage.

Thanks for posting, Mush.
sheilajoyce_gw
18 years ago
Is this recipe better with a firmer bread or whole grain bread? Does it seem too soggy with the softer breads?
glenda_al
18 years ago
Mine has never been soggy, and I've made it several years!
cate52
18 years ago
I've not made this in a long time - so long that I was wondering if I could use egg substitute instead of real eggs and if it would 'taste' the same -- We're limited on eggs - not allergic = thank goodness -- sorry you are Gayle.
shea
18 years ago
Sometimes I omit the sausage and throw in some chopped up veggies, such as red or green pepper, onion, mushrooms.
This is one of the few recipes in which I use white bread. Have always been happy with the results, but may try whole wheat someday. I'm also very intrigued with using hash brown patties or croutons. Phyllis, would you mind posting the particulars? Like how many patties and eggs, how much milk and cheese?
jannie
18 years ago
I made this a couple (maybe 3-4) years ago, loved it but lost the recipe. Thanks for posting.

Tried this today - Breakfast Recipe

Comments (12)

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