I love all things breakfast. Pancakes. Waffles. Bacon. Bacon. Bacon. Eggs. Sausage. While He Who Must Be Fed and I don’t usually eat those delicious breakfast items Monday through Friday, we do like to enjoy some of them on the weekends.
And if you can combine some of those breakfast ingredients together? Fabulous.
Here’s one to try, a breakfast sausage casserole that includes some of those marvelous breakfast ingredients: eggs, cheese, bread, sausage. What’s not to love?
- ½ loaf of sliced white bread
- 1 pound fresh bulk pork sausage with sage
- 8 ounces sharp cheddar cheese, grated
- I medium onion, chopped
- 3 small sweet peppers chopped or ½ green pepper chopped
- 2 cups half-and-half
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 5 large eggs, lightly beaten
Grease a 9×13 pan. Cut your bread into 1-inch cubes and spread into the bottom of your greased pan.
In a medium skillet, brown your sausage until no longer pink. Remove the sausage with a slotted spoon. In the sausage essence (AKA fat) left in the pan, cook your onion and peppers until they’re soft, about five minutes.
Stir together the half-and-half, dry mustard, salt and eggs. Pour the mixture over the cheese. Cover the casserole with foil and refrigerate for eight hours or overnight. I overnighted it.
Preheat your over to 350°.
Bake your covered casserole until set and slightly golden brown, about 50 minutes. Remove from the oven and let it set for 15 minutes before serving. We were super hungry that Sunday, so I didn’t let it set, but it turned out fine.
Full-recipe disclosure: If you check out the recipe online, you’ll notice it calls for 10 ounces of cheese, but that was just too much cheese, so I reduced it to eight ounces. You’ll also notice the original recipe doesn’t call for onions and peppers, but c’mon, what goes better with sausage than onions and peppers? Adding them, my friends, was a no-brainer.