This breakfast casserole is a recipe that I grew up eating in my house. It was a favorite of mine as a child and it has now become a favorite of mine to cook on weeks when I’m going to be very busy in the mornings and need a quick option to reheat and go.
It is my go-to breakfast dish when serving company, on holidays, to feed large crowds for breakfast, or even to take to new mothers or those that have had surgery. It’s so yummy and everyone likes it.
The best part about it is that it is incredibly easy and can be mixed up the night before and put in the refrigerator, so it can bake while you get ready in the morning.
Try it. I think you’ll like it.
Because I know someone will ask about substitutes. 🙂 If you don’t like meat, you could add a couple more eggs and saute some mushrooms, peppers, or greens and put them in this dish. I would not substitute the cheese or milk with anything non-dairy. It won’t taste the same. If you are gluten free, try using your favorite gluten free bread.
- 6 large eggs (pastured eggs are best)
- 1 lb sausage, best quality you can find
- 2 cups milk (at least from cows not treated with growth hormones)
- 1 c. grated cheddar cheese
- 2 slices of bread, cubed (preferably soaked, sprouted or sourdough)
- 1 tsp. sea salt
- Brown sausage in a skillet.
- While sausage in browning, in a mixing bowl combine eggs, milk, and salt. Whisk until well combined.
- Add cheese, bread, and sausage and stir.
- Pour in buttered 9x13 dish.
- You can cover and refrigerate overnight or bake immediately. If you bake immediately, let it sit for a few minutes for bread to soak in egg mixture. Then bake at 350 degrees for 45 minutes or until lightly golden and set.
- Let stand a few minutes before serving.