Tuesday, October 2, 2007

Brunch Casserole

1 pkg.Regular Flavor Pork Sausage
10 eggs, lightly beaten
3 cups whole milk (OR 2 cups cream and 1 cup milk)
2 teaspoons dry mustard
1 teaspoon salt
1/4 teaspoon onion powder
5 to 10 drops Louisiana Hot Sauce
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper

I never use the following:
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)

Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard, onion powder, hot sauce and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Make ahead and refrigerated overnight or up to 12 hours before baking. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

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