Recipe: Breakfast Casserole

Breakfast Casserole
Originally uploaded by winemedineme

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.”).

Breakfast Casserole

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.

6 thoughts on “Recipe: Breakfast Casserole”

  • One suggestion Terry, Frittatas. Brunch and breakfast are usually my territory. My lady cooks so well that I am relegated to the kitchen hinterland, this means before she gains consciousness or as sous chef.

    These can be in a variety of forms but they all come from the basic Spanish tapas, tortilla espanola. Some people flip them, some add salmon and goat cheese. The trick is getting the center done, not too, not overcooking the eggs in general and not burning the bottom. I usually boil or fry potatoes, set them aside, wipe out the pan, saute whatever I have, sausage, ham, celery, herbs, salt, pepper, peppers, onion shallots, remove to the potato bowl, throw in eggs, stir in the potatoes and vegs, turn on the broiler, cook the eggs until I think it’s time, toss on some cheese and stick under the broiler, dust with smoked paprika. When you get it right it puffs up and browns beautifully, hustle it to the table and enjoy.

  • The frittata recipe of Ina R. (I think it’s still on the foodtv website)…is a good one, though you can feel the good stuff threading through your veins 🙂

    Nothing beats using a pound of bacon, 9 eggs and a stick+ of butter! All you have to say is…. CLEAR!

  • Yum… this is really similar to a breakfast casserole that I make. I think it falls into the “church lady cookbook” category. I love to serve it with salsa and sour cream to top it with – delicious!

  • mmmm. looks yummy – a few friends from london are coming to visit me on thursday, and i can’t wait to cook an american breakfast for them!

    i’ll b using this recipe 😉

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