As promised yesterday, I bring you another breakfast casserole today. This one is more of the savory variety, with a heavy dose of sausage and cheese.
Puffed pieces of bread, set with eggs, and full of sausage and melted cheese. It’s wonderful right out of the oven – browned, puffy and cheesy. It’s a great complement to a sweeter offering, such as the French toast casserole, so you can enjoy a piece of each! Yet another feast-worthy breakfast.
I have always wanted to host a Christmas brunch, maybe one of these days! I’m thinking a couple of breakfast casseroles, some scones, monkey bread, cinnamon rolls, and of course… mimosas!
What are your Christmas traditions?
One year ago: Date, Coconut & Walnut Truffles
Breakfast Sausage, Egg & Cheese Casserole
Yield: 6 to 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
A casserole that is perfect for breakfast
- 9 eggs
- 9 slices of Italian bread, about an inch thick, crusts removed, cubed
- 1 pound (453.59 g) breakfast sausage
- ¾ cup (81 g) shredded Swiss cheese
- ¾ cup (84.75 g) shredded cheddar cheese
- ¾ cup (183 ml) milk
- 1½ teaspoons (1.5 teaspoons) salt
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Crumble and cook the sausage according to package directions; drain and set aside.
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Lightly whisk together the eggs until combined. Mix in all other ingredients, and then fold in sausage.
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Pour the mixture into a greased 9×13-inch baking pan. Cover and refrigerate overnight.
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The next day, preheat the oven to 350 degrees F. Bake, uncovered for 45 minutes. Let sit for 10 minutes before serving.
Calories: 618kcal, Carbohydrates: 18g, Protein: 30g, Fat: 46g, Saturated Fat: 20g, Cholesterol: 330mg, Sodium: 1393mg, Potassium: 408mg, Fiber: 1g, Sugar: 11g, Vitamin A: 715IU, Vitamin C: 0.5mg, Calcium: 287mg, Iron: 2.7mg
