We had planned to go out for breakfast this weekend, but the forecast was for nasty weather. So, instead we decided to try out our friends’ recipe for a breafast casserole.
First, some history. Every time we have been fortunate to take brunch at the Kaups, it usually features a savory sausage/egg casserole washed down with mimosas – wonderfully decadent. This past New Year’s Day we decided to do the same on our own, and went looking for recipe’s online. However, being unfamiliar with how these things are constructed, we didn’t know that you had to do some preparation the night before. The “quick” recipe that we settled upon didn’t have enough eggs, flavor, or imagination. Thank goodness for multiple mimosas.
While Kate was visiting last week, she shared her secret recipe, and so I share it here for my blog audience – all both of them…
Ingredients:
- 2.5 cups of milk
- 6 eggs
- 8 slices of bread
- 2 cups of cheddar cheese grated
- 2 packages of sausage (we got away with one package of spicy Jimmy Dean)
- 1 tsp dry mustard
- for later…
- another 1/2 cup of milk
- 1 can cream of mushroom soup
The night before, cut the bread into cubes and place into a casserole dish. Brown the sausage in a frying pan, drain, and pour over the bread. Sprinkle cheese over sausage and bread. Mix 2.5 cups of milk and eggs with mustard, and pour over the casserole. Put in the refrigerator and let stand overnight.
In the morning, preheat oven to 300 degrees. Mix the 1/2 cup of milk with the cream of mushroom soup and pour over the casserole. Cook for 1.5 to 2 hours, or until it looks done.
Serves 6 normal people, or 4 gluttons.