Breakfast casseroles are a favorite in our household. However, we do not make them as often as we use to because Kellen can't participate. Poor buddy has an egg allergy, but hopefully will get to try this in the near future. We do skin tests with Kellen and the reaction has become smaller and small with each test.
I actually made this casserole when we went to Blue Harbor with Ron's family. It was a perfect way to start out our morning. The recipe does require a little advanced planning because it needs to sit overnight the the best result. Our family loved this breakfast treat. I preferred mine with a touch of pure maple syrup dizzled over the top. I love salt and sweet combos....except Kettle Corn....that it a different story.
If you are looking for a delicious breakfast to feed a crowd this is delicious and will not disappoint!
Cheesy Sausage Breakfast Casserole
1/2 loaf sliced white bread, cut into 1 inch cubes
1 lb ground pork sausage
2 cups grated sharp cheddar cheese
2 cups whole milk
1 tsp dry mustard
1 tsp salt
1/2- 1 tsp black pepper
1/2 tsp ground sage
6 eggs, beaten
Cooking Spray, for greasing
Pure Maple Syrup, if desired for drizzling
Lightly grease a 9x13 inch casserole dish. Evenly spread cubed bread in the bottom of the pan.
In a medium skillet, brown the sausage over medium heat until fully cooked. using a slotted spoon, spread the cooked sausage over the bread and top with the cheese. Whisk together the, milk, dry mustard, salt, pepper, sage and eggs. Pour mixture over the cheese layer. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
The next day or when ready to bake, preheat the oven to 350 degrees.
Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
Drizzle with maple syrup if desired.