I love making breakfast on the weekends. My favorite is biscuits and gravy, but sausage egg casserole is a really close second! I don't really measure so these are guess-timates, but it's really hard to mess this up. It's the perfect recipe for a crowd since you can prep it all the night before and throw it in the oven in the morning. You can definitely tailor it to your tastes...change the cheese, meat or add veggies. I made a huge casserole for Chad to take to work on Friday so he returned the favor and made a little one for us to eat Saturday morning. So this picture is his masterpiece (he added tomato)!
Sausage Egg Casserole
10 eggs
1/2 cup milk
fresh ground pepper
Half a loaf of long French baguette, cut into 1 inch cubes
1 lb. breakfast sausage, cooked and crumbled
1 cup shredded sharp cheddar
Whisk the eggs with the milk and pepper. Coat a 9x13 baking dish with cooking spray. Spread the bread on the bottom of the dish. Spread the sausage on top, and layer the cheese on top. Pour the egg mixture over the bread. Cover with foil and refrigerate overnight.
Preheat oven to 375. Remove foil and cook for 45 minutes to an hour, or until eggs are set and top is golden.
Sausage Egg Casserole
10 eggs
1/2 cup milk
fresh ground pepper
Half a loaf of long French baguette, cut into 1 inch cubes
1 lb. breakfast sausage, cooked and crumbled
1 cup shredded sharp cheddar
Whisk the eggs with the milk and pepper. Coat a 9x13 baking dish with cooking spray. Spread the bread on the bottom of the dish. Spread the sausage on top, and layer the cheese on top. Pour the egg mixture over the bread. Cover with foil and refrigerate overnight.
Preheat oven to 375. Remove foil and cook for 45 minutes to an hour, or until eggs are set and top is golden.
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