Aug 24, 2007

Breakfast Casserole

Credit: Chris Granger

SERVES 8

This casserole has been made at Ole Miss tailgating parties since the 1980s. You can substitute a pound of cooked bacon for the pork sausage.

1 tsp. butter
2 lbs. loose fresh pork sausage meat
8 slices white sandwich bread, crusts removed, cut into
large cubes
2 cups grated sharp cheddar cheese
6 eggs
3 cups whole milk
1/2 tsp. dry mustard
1/2 tsp. salt

1. Preheat oven to 375°. Grease a 9" × 13" baking dish with butter and set aside. Break sausage into chunks and put into a large skillet over medium-high heat. Cook sausage, breaking it up with a slotted spoon, until browned and cooked through, about 10 minutes. Transfer sausage with the slotted spoon to paper towels to let drain.

2. Scatter bread cubes in a single layer in the prepared baking dish. Scatter sausage meat over the bread cubes and sprinkle the cheese on top.

3. Lightly whisk eggs together in a large bowl. Add milk, dry mustard, and salt and mix well. Pour custard evenly over sausage mixture in casserole. Bake until golden brown on top, about 30 minutes. Cover with foil to prevent casserole from becoming too brown and continue to bake until center is barely set, about 15 minutes more. Uncover and set aside to let firm up for 20–30 minutes before serving.

This article was first published in Saveur in Issue #78

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Ratings & Reviews (6)

by slowfoodgirl on 2009-03-28

I make this regularly with the best ingredients I can find and it is always a hit. You can substitute the cheese for other semi-hard cheeses and it works just as well.

by minniedell on 2009-12-04

Easy. Taste good except for the bread on the bottom was to wet and mushy.
Is there something else I could use maybe a crusty bread or another
suggestion.

by dafoxfl on 2009-12-20

My mother is from Ohio and her 30 year old recipe is nearly identical. We use Bob Evans sage sausage.

The primary difference is that we mix the bread cubes, cooked sausage, and cheese into the egg mixture, pour in the baking dish, cover, and refrigerate over night. This might take care of the problem minniedell experienced.

by MDBROOMRIDER on 2011-09-29

I saw a comment that the bread was mushy - I always use a challah bread that I lightly toast in the oven so it is completely dried out. Slice the loaf of bread and lay the slices out on a baking sheet. Toast at 325 for 15 minutes, turning the bread over halfway through.

The bread will be really dry and will absorb the egg mixture without turning to mush - Preparing the bread this way makes for a great FIRM french toast as well.

by rosew on 2011-11-24

I've been making this dish ever since it was first published in Saveur. It is always requested at work potlucks, and is so easy to make. I usually prepare everything the night before, and refrigerate it overnight. I believe this allows the custard mixture to be fully absorbed into the bread, and you will have a very light casserole, without any mushiness or liquid on the bottom of the pan.

by SAVEURDAYS on 2011-12-29

I first tried this with spicy Italian sausage it was so delicious that I made it again but this time thought of the bread and egg as a vehicle for other flavors. You can think of this recipe as a basic omelet and add whatever topping you want.

Here's how I switched the sausage with sauteed mushrooms, scallions, and cheddar cheese. It turned out amazing! The perfect Christmas brunch menu item.

http://saveurdays.com/2011/12/29/saveur-recipe-2-shroom-n-cheddah-breakfast-casserole/

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