Terry loves to talk about breakfast casseroles, because he loves breakfast (He recently discovered that he loves cooking breakfast for me. How it took this long to figure it out is beyond me!) and because they’re so easy. My grandma used to make one that involved Swiss cheese, ham, powdered mustard, white bread, and eggs. Terry says he’s always made them with sausage. We decided to take last Sunday as a “barely leave the house” day before a busy week, so a breakfast casserole is perfect; just pop it in the oven for an hour, directly from the refrigerator. The recipe he found randomly on the internet sounded pretty good, but we made a few changes and clarified the directions (which were, and I quote, “mix all ingredients together. Pour into a casserole and bake at 325.”).
6 eggs, beaten lightly
8 slices bread, torn into large chunks
2 cups milk
2 cups shredded cheddar cheese
1 tablespoon dry mustard
1 pound sausage, cooked and drained
1 small sweet onion, diced and sauteed
1 red pepper, diced and sauteed (the sauteeing is optional. We didn’t. I think it would taste better if we did.)
salt and pepper to taste
Combine sausage, cooked onion and red pepper and bread in a bowl. Mix milk, eggs, cheese and mustard together, then combine with sausage mixture. Salt and pepper to taste. Pour into a greased casserole dish, cover, and refrigerate overnight. In the morning, preheat oven to 325 and bake, uncovered for an hour.