It's excellent for brunch potlucks because it's a hot dish with protein, and it is really easy to throw together the night before for baking in the morning.
Breakfast Casserole
Whole package of ground sausage OR bacon
8-12 oz. of a green vegetable, chopped (broccoli is best; spinach
works, but do add extra salt because the flavor can be overpowering;
red and/or green bell peppers would be good too; asparagus works if chopped)
Onion, chopped
Bread (enough to line the bottom of a casserole dish; use ANY bread item you have--fresh or stale--sliced bread is good; bagels are awesome; hot dog buns are handy; and don't be afraid to mix different kinds)
Softened butter (not melted)
Cheddar Cheese, shredded
12 eggs
2 C. milk (whole is tastiest, but anything will do)
1 spoonful Mustard (prepared; Dijon is great if you have it, but doesn't matter)
Salt & Pepper to taste
In a largeish skillet, saute onions and brown the sausage. (If using bacon, drain and crumble when crisp, then saute onions.) Add veggies to the pan and cook/heat through.
Spray a 9x13 casserole dish with cooking spray. Lightly butter the bread, then line the bottom of the pan with buttered side up. Pour meat/veggies mixture evenly over the bread. Sprinkle cheddar cheese over the top.
Whisk eggs, milk, mustard, salt, and pepper together until blended. Pour egg mixture evenly into the pan. Refrigerate overnight (best) or bake immediately.
Preheat oven to 325 degrees. Bake for 60 minutes or until the eggs have set. Served best at room temperature (as opposed to piping hot).
Enjoy experimenting with this!
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Here's my favorite breakfast casserole. We have it on Christmas and Easter and other special occasons!
ReplyDeleteRuth Lauer’s Brunch Casserole
Butter a 9x13 pan, then line it with trimmed slices of bread. Layer with ham or cooked sausage, then grated cheese, then more bread.
Mix in blender and pour over:
6 eggs
1 green pepper, chopped
½ teaspoon salt
1 Tablespoon Worchestershire sauce
1 teaspoon mustard powder
3 cups milk
½ onion, chopped
Red and/or black pepper to taste
Refrigerate overnight. The next morning, preheat oven to 350˚. Meanwhile, melt 1 stick margarine and pour over casserole. Top with crushed potato chips. Bake 1 hour at 350˚. Makes 12 servings.
This casserole varies widely in character depending on your choice of meat, bread and cheese. Using good wholegrain bread makes it much heartier. You can use any kind of cheese, but we normally use sharp cheddar because we want it to taste cheesy!
I'm looking at this list and the only things I have in my fridge at any given point is cheese and butter...maybe eggs--but I don't keep green veggies or that much meat in the fridge :P
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