Festive, sturdy breakfast casserole, with eggs, sausage, and cheese, is delicious enough to save for a special holiday, but this practical recipe is also perfect for weeknight meals too! Make ahead and refrigerate overnight so that the flavors meld — it’s a little bit of Christmas that can be savored all year long!
I didn’t plan on baking this and photographing this in the middle of the night, honestly. Last week, when I promised to share the recipe in which I used all the leftover sandwich crust from our teaparty, I did not imagine my pajamaed self tip-toeing around the kitchen, silently, desperately cooking in the middle of the night. Oh, parenthood.
So don’t mind my dark pictures here. Just get a chuckle at imagining me fumbling around trying to take the time to photograph this before gulping it down.
I feel like I’ve been hungry since the day before the baby was born. The other night, when a sleepy meltdown monopolized the evening and overtook dinner, I was starving.
I was so glad that I had this casserole in the fridge ready to just pop into the oven!
Because who says that you can’t enjoy breakfast for dinner?
Seriously, who? I need a name? Because I’m pretty sure that person is Bizzaro Brohgan.
Merry Christmas, everyone!
Note: I’ve had this recipe on my Pinterest board for ages. I think it originally came from a forum about favorite holiday recipes? I don’t have the link to the forum, but here is the jpg for the original recipe:
Thank you, Sherry McClure, whoever you are!
- 6 eggs, beaten
- 2 c grated cheddar cheese
- 1 tsp dry mustard
- 1/2 tsp salt
- 6 slices of bread, cubed (if you have leftover crust for some reason, like I did, you basically need enough to fill the casserole dish)
- 1 lb sausage, browned and drained (I recommend turkey sausage.)
- 1/4 tsp pepper
- 2 c milk
- butter flavored cooking spray
Mix all the ingredients and put into a well-buttered baking dish (I used spray to save calories!). Let set 12 hours in refrigerator. Bake for 45 minutes at 350. Whether it’s Christmas morning brunch or the middle of the night in summer, serve and enjoy!
Another Note: don’t use multigrain bread or bread with seeds that doesn’t have a soft texture. I did that once, and the change in texture isn’t something that I would recommend. I’m normally willing to sacrifice in the name of health, but this just wasn’t worth it. White bread or soft wheat bread is best.