"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Hearty Breakfast Casserole Recipe

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This recipe for Hearty Breakfast Casserole, by , is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Sneed

Category:
Category:

Ingredients:  
Ingredients:  
16 slices day-old bread, crusts off and cut into cubes
1/2 lb diced ham
1 pound turkey sausage, cooked, drained and crumbled
1small onion, chopped and sautéed in sausage liquida
1/2 pound sliced mushroom 9If fresh, add them to onion in the sausage liquid)
1 pound shredded sharp cheddar cheese
1/2 pound shredded Swiss cheese
6 extra-large eggs (or 8 large eggs)
1/2 cup half and half cream
3 cups milk
1/2 tsp each of dry mustard, salt and pepper












Directions:
Directions:
Whisk eggs and all ingredients below the eggs and set aside.

Use half the bread cubes in the bottom of a greased 9/13 glass casserole
Layer the ham, sausage, onion, mushrooms and cheeses evenly over the bread
Repeat the bread layer

Carefully pour liquids over all, remembering to fill in the corners.
Press down the top bread layer with a spatula to be sure it gets moistened, before using up all. liquid.

Cover the casserole with cling wrap and refrigerate at least 12 hours.

Preheat oven to 375º
Bake about 45 minutes on middle oven shelf, uncovered
Serve while hot.

Number Of Servings:
Number Of Servings:
about 15
Preparation Time:
Preparation Time:
30 minutes, then chill. Bake later.
Personal Notes:
Personal Notes:
I served this three Januarys in a row as part of the brunch for the Lathrop siblings/families.
It is a popular, filling and satisfying dish for a crowd.

 

 

 

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