Sunday Morning Casserole
Source of Recipe
NOTE: When I made this in June 2020, it failed so badly that I had to throw it away. It was just awash in liquid. I got some advice at eG and someone even found a revised recipe for what was basically the same recipe at Paula Deen's website. Next time try FOUR slices of a good, hefty bread, half and half instead of whole milk, and check to make sure that the fridge temp it not too cold.
A really good version of egg casserole. Great brunch dish – especially as it is made the night before and cooked in the morning. I used that sweet Hawaiian bread, but I really think that with all the soaking, you need something with real ‘heft’, like a cibiatta or a good crusty loaf of some kind. I used reduced fat sausage, fat free half and half, and reduced fat cheese and the recipe was enjoyed by all!
List of Ingredients
2 slices white bread
1 lb. ground mild sausage
6 eggs, beaten
2 c. milk
1 t. dry mustard
½ t. salt
Pinch of pepper
1 ½ c. thinly sliced, cooked, unpeeled red potatoes (I steamed them in the CSO)
1 ½ c. combined grated Cheddar and Monterey Jack cheeses
Cube the bread and place it in a buttered 8X11X2-inch casserole. Fry the sausage until it’s almost done; drain off the fat and COOL the sausage. Mix the eggs, milk, dry mustard, salt and pepper. Layer the sausage over the bread, and top with a layer of potatoes. Sprinkle the cheese on top. Pour the egg mixture over the casserole. Cover and refrigerate overnight.
In the morning, bake the casserole at 350 degrees for 30 minutes or until set.