Easy as pie breakfast casserole

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Cooking with Caro–Real Food for Real People

By Carolyn Ten Broeck, Editor

 I’m not a breakfast eater–never have been. I suppose the biggest reason is I don’t eat eggs–except in cookies, cakes and pies.

My mother said when I was a baby I ate an egg every day of my life. Then somewhere around my second birthday as she attempted to feed me my morning ova, I said, “No more.”

I meant it because decades later, I still won’t eat them and in fact can’t stand the smell.

But my husband loves breakfast–all parts of it and being a dutiful hausfrau, I make him breakfast on the weekends–and sometimes for dinner.

I stumbled across this recipe recently and tested it on Tom. Two thumbs up. While it is similar to other breakfast casseroles, two things I especially like about it are you can pre-mix it the night before and bake the next morning AND you can add your favorite toppings–bacon, ham, peppers, mushrooms–to the layer that goes on the base.

Bon Appetit!


Easy Breakfast Casserole

6 slices bread, cubed

1 pound sausage, browned, drained

1 1/2 cups shredded Cheddar cheese

8 eggs, beaten

2 cups milk

1 teaspoon, salt

pepper to taste

Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve. 

Serves 8 to 10.