Breakfast Casserole

Original Recipe from:  Kay Johnson-Tomblin

My family absolutely loves this breakfast dish!  Since I’m not a real morning person, I make it the night before and then just pop it in the oven in the morning and bake.  An hour later I’ve got a great breakfast on the table!  Add a mixed fruit bowl, some juice and hash browns (if you’re in the mood) and you’ve got the most important meal of the day covered.  This dish is fabulous for a brunch, holiday breakfast, or just because you want something easy for a weekend morning.  Leftovers are a treat…especially on a Monday morning!  Enjoy!

Ingredients

1 loaf whole Italian bread (from the bakery section)

1 pound bulk breakfast sausage (I prefer Bob Evans)

9 eggs

3 cups milk

1.5 teaspoons dry mustard

1.5 teaspoons black pepper (I use fresh ground)

12 ounces shredded Colby-Jack cheese

Directions

Preheat oven to 350 degrees.

In a 10 inch skillet, brown sausage.  Drain and set aside.

Tear bread into chunks.  Put in bottom of a lasagna or casserole baking dish (10” x 14”).  Sprinkle dry mustard over bread chunks.

In a medium size mixing bowl mix the eggs, milk and pepper.  Pour this mixture over the bread in the pan.

Next layer the sausage and top with the shredded cheese.

Cover dish with foil and place in pre-heated oven.  Bake for 45 minutes, remove foil.  Continue baking for another 10-15 minutes.  Remove from oven, let stand at least 5 minutes before cutting and serving.

Variation:  Add ½ pound cooked, crumbled bacon with the sausage layer. 

Note:  If you want to make a smaller size, this recipe can be reduced to a 9” x 13” size.  Directions are the same.  Baking time will be about 5-10 minutes faster.  Use ingredients as follows:

2/3 loaf whole Italian bread (from the bakery section)

1 pound bulk breakfast sausage (I prefer Bob Evans)

6 eggs

2 cups milk

1 teaspoon dry mustard

1 teaspoon black pepper (I use fresh ground)

8 ounces shredded Colby-Jack cheese