"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Sausage and Egg Breakfast Casserole Recipe

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This recipe for Sausage and Egg Breakfast Casserole, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Albis
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 slices thick sliced white bread, with crust, buttered and cut in cubes
1 lb. sausage (I use spicy but you can also use mild), cooked, crumbled and drained
3 cups grated extra sharp cheddar cheese
4 eggs
2 cups milk
1 tsp. dry mustard
1 tsp. salt
1 tsp. hot sauce

Directions:
Directions:
Spray 1.5 quart casserole dish with cooking spray. Place the bread cubes in casserole. Evenly distribute the cooked sausage over the cubes. Sprinkle with grated cheddar cheese. Combine eggs, milk, mustard, salt and hot sauce in a separate bowl. Mix well. Pour eggs over the bread. Cover with plastic overnight.

Next morning, allow casserole to sit for 15 minutes outside refrigerator. Preheat oven to 350 degrees and bake for 1 hour. The sides and top will be slightly brown.

Number Of Servings:
Number Of Servings:
5 to 7
Personal Notes:
Personal Notes:
This is the breakfast casserole I serve when the Caruso aunts and cousins visit me in New York City around Christmas.

 

 

 

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