40
Submitted by MaryMc
"This recipe is from Southern Living Magazine but tweaked a bit by me. It's great for an early-morning breakfast or brunch for a crowd, because you can do most of the work ahead of time and just throw it in the oven the morning you want to serve it."
photo by Jonathan Melendez 
- Ready In:
- 9hrs 55mins
- Ingredients:
- 10
- Serves:
-
8
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ingredients
- 1 lb pork sausage or 2 cups cubed cooked ham
- 6 cups cubed bread (French bread or a chewy, rustic white bread is good)
- 1⁄4 lb medium cheddar, shredded
- 1⁄4 lb swiss cheese, shredded
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 3⁄4 teaspoon dry mustard
- 1⁄4 teaspoon Worcestershire sauce
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directions
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
- Place bread cubes in a lightly greased 9" X 13" baking pan.
- Sprinkle bread evenly with cheese, and top with sausage (or ham).
- Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture.
- Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
- Let stand at room temperature 30 minutes.
- Bake at 350 degrees for 45-50 minutes, or until set.
- Let stand 5 minutes before serving.
Questions & Replies
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Reviews
-
I followed the recipe except for a couple things. I added some chopped red onion on top of the bread with the cheese and sausage and I also added some cayenne pepper to the egg mixture. I also intended to make this the night before but didn't get to make it till the morning of so I only got to chill it for a couple hours before having to cook it before company was to arrive. Not sure what difference chilling it longer would have made but it turned out very tasty.
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Oh. Em. Gee. I made the recipe exactly as called for and it was awesome! I'm a member of a local business networking group and today was my turn to provide breakfast. I put all this together last night, then did the baking this morning. Wrapped it up and took it to the meeting and they devoured it. Thank you for this great recipe!
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This is a great, fast, and easy to make receipe! Having just gotten back from going to the grocery I got a craving for a breakfast casserole while I was putting up the eggs and sausage links that i had purchased. After surfing the internet i came across this recipe, read the reviews and decided to give it a try! I'm so so glad I did!! I had everything except the French bread but I purchased a package of Thomas Nooks & Crannnies Orginal English Muffins and said to myself .... Why Not!!! I love sausage so I fried up 5 Jimmy Dean patties And 6 Great Value Maple Sausage Links to use as my meat! I also added red onion, 5 drops of Sriracha Hot Chili Sauce, and a small pinch of red pepper flakes! I left out the mustard because I didn't have any but I pretty much followed the rest of the recipe , to the letter! After making it up I put it in the refrigerator over night and served it to my girlfriend the next morning and it was delishious! It didn't need a thing and there was nothing we could think of that would have made it any better which to me is a sign of a great receipe!! I would highly recommend!
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This recipe was a little bit more than wonderful! I didn’t have the bread listed in the recipe , so I used the bagels I had on the counter. Came out fantastic.
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This was very good. It reminded me of s dish my grandma used to make when company came over. I added mushrooms to it.
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Tweaks
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I don't eat meat, but my family raved about this casserole. I tried a small square that didn't have any sausage on it (obviously, I used sausage instead of ham), and it WAS really tasty. And so simple! I would definitely make this again for my family, and they are certainly asking me to!
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We thought the version I made of this was OK but not great, I'm sorry to say. HOWEVER, I made many changes, so the result might be no fault at all of the recipe, and therefore I'm not providing a rating. I halved the recipe, used homemade whole wheat bread, and used bacon instead of sausage or ham. I also reduced the amount of cheese and added fresh parsley, nutmeg, black olives, and some sauteed garlic, onion, and mushrooms. The problem with my version was that the end result was overwhelmingly "bready", i.e., not enough custard set around the bread for our taste. My bread was rather dry so it probably soaked up more of the custard mixture than it would have had I used fresh bread. Were I to make this again, I'd double the custard mixture, and use a half whole wheat, half crusty French mixture of fresh (not dry or toasted) bread. Thanks for posting.
RECIPE SUBMITTED BY
SeaTac, Washington
I live with my husband near Seattle. I'm a college administrator, a Mac geek, a Deadhead, and a fat activist. I love to mess around (and make a mess) in the kitchen--there isn't much that I don't like to cook. My pie crust is getting almost as good as my mother's, and that's saying something!<img src="http://i193.photobucket.com/albums/z265/marymcg/RegSwap1.jpg" border="0" alt="Summer 2007 Regional Swap"><img src="http://www.caymandesigns.com/foodothers/fallswap.jpg" border="0" alt="2007 Fall and Halloween Swap"><a href="http://photobucket.com" target="_blank"><img src="http://i174.photobucket.com/albums/w115/bugh8er/food%20and%20swaps/4811_36055_t.jpg" border="0" alt="Photobucket"><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Birthday%20and%20Celebration%20Images/Calendargirls2.jpg" border="0" alt="Photobucket"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i174.photobucket.com/albums/w115/bugh8er/Halloween/4811_180759.jpg" border="0" alt="Photobucket">
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