Sausage and Egg Breakfast Casserole
I got this recipe from my friend Sus, and we’ve both made it several times for brunch gatherings. If you want you can make it ahead the night before and just put it in the oven for an hour right before you want to serve it. Eggs, Italian sausage, milk, feta cheese – yum! I love feta cheese, but if you’d like, substitute the feta cheese for cheddar. It’s just as good!
1 lb of sweet Italian pork sausage
8 slices white bread, crusts removed
1 sweet onion, chopped
2 tablespoons olive oil
2 cups feta cheese (or cheddar)
10 eggs slightly beaten
4 cups whole milk
2 tsp salt
Fresh ground pepper to taste
Special Equipment: Le Creuset Rectangular Baking Dish
Preheat oven to 325 degrees F.
Heat a skillet on medium high. Add onion and oil and cook until onions start to get translucent. Break up the sausage into small chunks and add to the pan, cooking in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown.
In a separate bowl, combine the eggs, milk, cheese, salt and pepper. Add the onions and sausage and mix well.
Butter one side of the bread slices. Place bread butter side down in a 9×13 baking dish. I usually need 6 pieces of bread, plus 1 cut in half to finish up the bottom row. You just want the bottom of the pan covered with no big gaps.
Pour egg mixture evenly the baking pan, over top of the bread.. If desired, sprinkle additional sausage and optional ingredients over the top.
At this stage you can cover and chill overnight, if you want to prepare ahead. If you do, let it sit out for 10 minutes before putting in the oven. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.
Filed under: Breakfast
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