Recipe: Breakfast casserole
A Christmas morning tradition for my family is the breakfast casserole but this one is so simple, cheap, and easy, it has ended up being our every weekend breakfast! This casserole is so versatile, you could easily add vegetables, onions & peppers, and even potatoes; I suggest cooking these ingredients with the sausage (or separately!) before letting set overnight to ensure they are thoroughly cooked.
Recipe: Breakfast casserole
[Courtesy of Emeril Lagasse although edited slightly by me]
Ingredients
6 slices Texas toast (I cut each slice into 9 cubes)
1lb your favorite sausage (I love turkey breakfast sausage), browned & drained
1 cup shredded medium cheddar cheese (Gruyere or Fontina would be heavenly as well!)
8 large eggs, beaten
1 cup half-and-half
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Butter (smear butter all over the bottom and up the sides) a 9x13 baking dish.
Place cubed toast in the dish. Sprinkle sausage and cheese all over the top. Combine eggs, half-and-half, salt, and pepper and whisk together until combined then, pour egg mixture evenly over entire dish. Cover with foil and let sit overnight in the fridge.
Uncover and bake for 45 minutes at 350 degrees. Increase oven temperature to 450 and bake for an additional 15 minutes until top has formed a brown crust, cheese is bubbly and melted, and the casserole is "set" (firm and springy to the touch).
Recipe: Breakfast casserole
[Courtesy of Emeril Lagasse although edited slightly by me]
Ingredients
6 slices Texas toast (I cut each slice into 9 cubes)
1lb your favorite sausage (I love turkey breakfast sausage), browned & drained
1 cup shredded medium cheddar cheese (Gruyere or Fontina would be heavenly as well!)
8 large eggs, beaten
1 cup half-and-half
1 tablespoon Kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Butter (smear butter all over the bottom and up the sides) a 9x13 baking dish.
Place cubed toast in the dish. Sprinkle sausage and cheese all over the top. Combine eggs, half-and-half, salt, and pepper and whisk together until combined then, pour egg mixture evenly over entire dish. Cover with foil and let sit overnight in the fridge.
Uncover and bake for 45 minutes at 350 degrees. Increase oven temperature to 450 and bake for an additional 15 minutes until top has formed a brown crust, cheese is bubbly and melted, and the casserole is "set" (firm and springy to the touch).
Hi - I made this yesterday and it was great! I just wanted to ask, are you supposed to bake it covered for the first 45 minutes? It says uncovered, but it when I went to turn up the oven and brown it for the last 15 minutes it was basically done.
ReplyDeleteHi Katie,
ReplyDeleteThanks so much for your feedback, I sent you an email in reply but wanted to post here in case others had this same question.
For me personally, I like my casserole "dry", fully cooked, just as I like my scrambled eggs so, baking it uncovered really helps all the moisture to evaporate to my liking. The final 15 minutes at 450 is to really develop a crispy, cheesy topping but is certainly not necessary to fully baking this dish. It's all about personal taste! So glad you enjoyed it!