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Breakfast Caserole Recipe

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This recipe for Breakfast Caserole, by , is from Family And Friends Book Of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jean VanSlyke Gillette

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. bulk sausage
⅓ c. shallots, minced
1 T butter
12 slices of brioche bread, toasted
6 oz. shredded cheddar cheese
10 large eggs
2 c. half-n-half cream
tsp. salt
tsp. white pepper

Directions:
Directions:
Add sausage to a hot skillet and brown over medium heat, add shallots and continue to cook until the meet is browned and shallots have softened. Remove skillet from the heat source.

Butter a 9X9 baking dish, and line the bottom with 6 bread slices. Cover the bread layer with half of the sausage mix and half of the grated cheese, make another layer.

In a mixing bowl, whisk together the remaining ingredients. Evenly pour this mixture over the layered sausage/bread/cheese dish.

Cover well (plastic wrap or a baking pan lid designed to fit well-or both) and refrigerate overnight.

In morning remove the casserole from the refrigerator and allow to come to room temperature (important step, don't skip)~ 15-30 minutes depending on the time of year. Meanwhile preheat the oven to 325.

Remove coverings and place the uncovered casserole in the preheated oven for about an hour, you want it to become puffed and a pretty golden brown color. Remove casserole from oven and allow to cool for a minimum of five minutes before serving (you don't want to burn your guests mouths).

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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