Monday, March 02, 2009

Breakfast Casserole

We actually had this for dinner Monday night. There were no leftovers....

5 eggs
1 can cream of celery soup
1 can milk
1-2 t good mustard
4-5 shakes hot sauce
½ - 1 lb sausage (you can use turkey breakfast sausage as I do, pork breakfast sausage, turkey or pork Italian sausage
5 slices good bread - cubed (My sister in law Sherry uses tomato rosemary focciacia sometimes)
1 cup shredded super sharp cheddar

Cook and crumble sausage. Drain well. Spray casserole dish and put bread cubes and then sausage in dish. Wisk eggs, soup and milk. Add in mustard & hot sauce. Wisk. Pour over bread & sausage. Top with cheese. Spray foil with Pam (or use no-stick foil) and cover tightly. Refrigerate overnight. Bake at 350 for at least 1 hour if not 1 ½ hours. Uncover for last 15 minutes. Yum.

You could also add sauteed fresh mushrooms, or canned , finely diced onions or celery or all three. If you used Italian sausage, you could top with Mozzerella or provolone.

This will puff up and look awesome. It will also look like way too much food. People always love this and I rarely have leftovers. But it re-heats very nicely.

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