EME’S AMAZING BREAKFAST CASSEROLE
Here is a family favorite that my mother-in-law (AKA Eme) makes. I’ve had a lot of breakfast casseroles, but hers has the best texture that isn’t dry and taste delicious.
I hope you and your family enjoy this Casserole as much as our family.
I have also made a “Denmark Cottage” Version that you can find below.
Let’s get started.
In a medium Bowl whisk together 6 large Eggs, 2 Cups of Milk ,Salt, Pepper, and Dry Mustard.
Sauté Pork Sausage in Pan and drain.
Grease bottom of a 3 quart Baking Dish and add bread slices to cover the bottom.
Alternately layer sausage and cheese on top of bread.
Pour egg mixture evenly over sausage and cheese.
Cover Casserole and allow it to sit on counter 45 minutes. Uncover and bake in a preheated 350 degree oven for 40 minutes.
Cut into squares and serve warm.
This is my favorite 3qt Baking Dish to bake the casserole in.
Breakfast Casserole
Ingredients
- 6 Large Eggs
- 2 Cups of Whole Milk
- 1 lb. Pork Sausage cooked and drained
- 8 oz. Shredded Mild Cheddar Cheese
- 2-3 Slices of Bread
- 1/2 teaspoon of Salt and Pepper
Instructions
- Preheat oven to 350 degrees.
- Spray 3-quart baking dish with Olive oil spray.
- Layer Bread to cover the bottom of baking dish.
- Brown sausage and drain. Set aside.
- Whisk together the egg, milk, salt, and pepper.
- Layer the cheese and sausage over the bread and evenly pour the egg mixture over the top.
- Cover and refrigerate overnight or if baking the same day, refrigerate at least 45 minutes.
- Uncover and Bake 40 minutes.
Notes
*If you are doubling this recipe then use a 9x13 pan to bake it in.
*For a delicious variation on this recipe, add in 4 oz. of feta cheese and a small onion chopped.