Sunday 3/28/10 - Brunch Casserole

This is another recipe I stumbled upon a while back.  I thought it would be safe to try considering there weren't any onions, tomatoes, mushrooms, peppers, etc. in it. You know, the stuff my husband is "deadly" allergic to and will die immediately upon looking at them.  :D   It doesn't take much time to assemble the ingredients together.  The only thing is, the recipe says to refrigerate overnight for best results.  Therefore, I made it yesterday (during naptime) and baked it this a.m.   It was really good!  Jack said it would be good if I would've put hashbrowns in it or used biscuits instead of bread too.  I said, "What about salsa?  Now THAT would be heavenly."  He gave me a look like, "Don't you EVEN dream about putting THAT in it."  Then he said, "Well, maybe on TOP, but DEFINATELY NOT in it."  Haha.  I just love to tease him!  I'm sure there are other things you could add to it, but I made it exactly the way the recipe said to.   It's perfect for picky eaters.  What's not to like about cheese, bread, sausage and egg? 


The ingredients called for in this recipe:

7 slices white bread, crust removed & cut into triangles

1lb sausage, cooked and crumbled

2 cups Monterey Jack cheese, shredded

2 cups sharp cheddar cheese, shredded

6 eggs

1 pint (16 oz) half and half

1 tsp. dry mustard

1/2 tsp salt

Cut your bread into triangles then cut off the crust

Crust removed from bread

Crack 6 eggs and put in a large bowl

Take 1 pint (16 oz) of half and half

Then pour into eggs

Next add 1 tsp dry mustard

And 1/2 tsp salt

Whisk together until all ingredients are blended.

Next, brown 1 lb sausage in a skillet over medium heat

When sausage is cooked (takes about 8-10 mins), drain meat in a strainer in the sink to get the grease off

Spray PAM (or any other cooking spray) into a 9x13x2 pyrex dish with bread triangles

Cover bread with crumbled sausage

Then take your 4 cups of cheeses

And put on top of sausage and bread

2 cups of Monterey Jack cheese & 2 cups of sharp cheddar cheese on top. Then pour egg mixture over cheeses. 

Refrigerate overnight.  Take out 45 minutes before cooking the next morning.

Bake at 350 degrees for 30-40 minutes or until done.

I baked this for 30 minutes, then kept checking every 5 minutes.  I baked it for a total of 40 minutes to get a golden cheesy color.  :D  That's one of my favorite colors...golden cheesy.  LOL. 

This was very good!  I'm not a fan of eating alot for breakfast, but this was just right.  I wish I would've had some homemade salsa to put on this.  Yum!  Hmmm...that gives me an idea...