Wednesday, December 28, 2011

Sunday Morning Casserole

I decided to make a breakfast casserole for Christmas morning because I wanted something easy to pop in the oven that morning. I've tried 3-4 breakfasts casseroles and haven't found one that I liked, they were all too bland and boring. I got Paula Deen's Southern Cooking Bible for my birthday and decided to pick a recipe out of there. I choose the Sunday Morning Casserole because it seemed pretty easy, and the ingredients were cheap and stuff that everybody likes. It was delicious and we are definitely having it again. I think it'd be good to add a little green pepper and onion and of course, with hot sausage instead of mild. Everything is better with a little spice. Here's the recipe.

Sunday Morning Breakfast Casserole

2 slices white bread
1 lb breakfast sausage
1 1/2 cups thinly sliced cooked, unpeeled red potatoes
1 1/2 cups mixed shredded Cheddar & Monterey Jack cheese
6 large eggs, lightly beaten
2 cups whole milk
1 teaspoon mustard powder
1/2 teaspoon salt
black pepper

1. Grease a 2.5-3 quart baking dish (attractive enough to bring to the table) with butter, oil, or cooking spray. Cube the bread and place in the dish in a single even layer.
2. In a large skillet, cook the sausage, breaking it up with a  spoon, until it's almost cooked through, about 5 minutes. Drain off the fat. Layer the sausage over the bread, and top with potatoes. Sprinkle the cheese on top.
3. In a medium bowl, whisk together the eggs, milk, mustard powder, salt, and black pepper to taste. Pour the egg mixture over the sausage and potatoes in the casserole. Cover with plastic wrap and refrigerate overnight.
4. When ready to cook the casserole, preheat the oven to 350. Bake the casserole until set and golden about 30 minutes. Serve hot.

I had to adjust the cooking time to about 1 hour and 30 minutes, which is quite a bit longer than the recipe says.

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