This past week I catered two breakfasts for groups of 20-30 people, and I had done work for this client before and they requested this casserole again. These types of casseroles are great for several reasons. First, I do all of the prep work the evening before so the next morning all I do is put the casserole in the oven 30-45 minutes before we want to eat. They are great when we have family or guests visiting because the only time needed is the time in the oven. Generally, I can stick it in the oven and then get my shower, and when I am finished getting ready breakfast is ready to eat. William loves it when I make this dish and is lured out of bed by the delicious aroma of eggs and sausage. I like to serve this savory dish with fruit and yogurt parfaits topped with granola (Check back later this week for the recipe). This dish also makes regular appearances on Christmas morning with Cranberry Cutworm (Check back in December).
egg beaters equivalent to 8 eggs (I use egg beaters because Jeff has an intolerance to eggs and I actually prefer them to real eggs when making breakfast casseroles.)
6 slices of wheat bread, cubed (I remove the top crust.)
1 pound hot sausage, cooked, crumbled and drained (Get your husband or significant other to do this part)
2 cups milk
1-2 cups sharp cheddar cheese, grated (I normally go for the 2 whole cups.)
1 teaspoon dry mustard
Mix all ingredients together in a bowl. Pour into a 9X13 dish coated with cooking spray. Refrigerate over night. The following morning bake for 35-40 minutes in a 350° oven. (Gently shuffle the pan back and forth to make sure all of the eggs have set before removing from oven.)
* If you make this with real eggs the cooking time should be decreased.