[rec.food.cooking] MISC: Breakfast Casserole

leah@smith.chi.il.us (L.A.Z. Smith) (04/21/91)

Here's a possibility for an easy casserole dish.  It makes a good
brunch or light lunch, or even, with salad, a simple supper.  You
prepare it ahead, and just bake it about a half hour before mealtime.

This is a "pattern" recipe, in that you can vary the ingredients
depending on what you have on hand and what you like.

BREAKFAST CASSEROLE

1 pound bulk or link sausage (slice up the links)
4 slices fresh bread (any kind)
1 cup shredded cheese (such as cheddar or swiss)
6 eggs
2 cups milk
1 teaspoon dry mustard
1 teaspoon salt
dash pepper

In a large skillet, brown and drain the sausage.

Grease a 9- x 13- x2-inch baking dish.  Tear the bread into 1-inch
pieces and arrange them evenly in the dish.  Spoon the sausage over the
bread and sprinkle with the shredded cheese.

Beat together the eggs, milk, mustard, salt and pepper and pour it over
the mixture in the baking dish.  Cover and refrigerate several hours or
overnight.

Bake in a preheated 350-degree F oven for 30 to 40 minutes, or until
set.  Makes about six servings.  (The recipe can be easily doubled, in
which case you should put it in a larger baking dish and allow a little
longer baking time.)

Variations:  Substitute browned corned beef hash or diced ham for the
browned sausage.  Add raw or sauteed onions or mushrooms and/or
chopped, cooked potatoes.  For a meatless version, replace the sausage
with chopped raw broccoli or spinach.  The spinach version is
particularly elegant if you use a combination of swiss and feta cheese
and add chopped green onions and a touch of tarragon.  Thawed,
well-drained frozen spinach works fine.

Different cheeses or breads will give the dish a different character.

Because you put it together the night before, this is a great choice
for a company brunch.  Pop some refrigerator biscuits in the oven with
it.  Make a fruit salad and some Mimosas or Bloody Marys, and you're
all set.

L.A.Z. Smith                  leah@smith.uucp      leah@smith.chi.il.us


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