It's not Christmas morning unless there's a breakfast casserole involved. I've made this casserole before, and it's always a good choice when you want something easy to slide into the oven in the morning without any work. It's filling and tasty. You could honestly season it any way you want; the bread soaks up anything you throw at it.
Breakfast Casserole
Adapted from Emeril Lagasse, as seen at Food Network
6 large eggs
1 cup half-and-half
1 teaspoon dry mustard
1½ teaspoons Emeril's Essence or other all-purpose seasoning
3 teaspoons kosher salt
½ teaspoon freshly ground black pepper
Kosher salt and freshly ground black pepper
6 slices Texas Toast (thick cut, crusty white bread), cubed
1 pound spicy pork sausage, cooked and drained of fat
1 cup shredded sharp Cheddar cheese
Kosher salt and freshly ground black pepper
6 slices Texas Toast (thick cut, crusty white bread), cubed
1 pound spicy pork sausage, cooked and drained of fat
1 cup shredded sharp Cheddar cheese
3 green onions, chopped
In a small bowl, beat the eggs until homogenous. Add the half and half, mustard, and seasonings. Mix well and set aside.
Grease a 13x9-inch baking pan. Line the pan with the bread cubes. Sprinkle the bread with the cooked sausage, cheese, and green onions. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preheat the oven to 350°F. Cook, covered, for 25 to 30 minutes or until the egg mixture is set.
Makes 8 to 10 servings
In a small bowl, beat the eggs until homogenous. Add the half and half, mustard, and seasonings. Mix well and set aside.
Grease a 13x9-inch baking pan. Line the pan with the bread cubes. Sprinkle the bread with the cooked sausage, cheese, and green onions. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preheat the oven to 350°F. Cook, covered, for 25 to 30 minutes or until the egg mixture is set.
Makes 8 to 10 servings
No comments:
Post a Comment