Updated: Sep 1, 2019
This is a favorite (and very easy!) recipe in our household! Every major family holiday this Breakfast Casserole is made and consistently a hit.
Who is this recipe ideal for?
-Parents of School age children
-Taking as a gift to a family with new baby
It freezes really well. So I recommend you make an extra casserole- cut in sections, bag individually, place in freezer and then each morning, before school or work, take one out then warm and serve to help mornings move smoother.
1 lb. sausage, cooked and drained-- consider using hot sausage
6 slices white bread
1 cup grated cheese
2 cups half&half
1 ts salt
1 ts dry mustard
Prepare this the night before and place in refrigerator.
How to Prepare:
•Cut crust from bread, butter both sides of bread.
•Place on bottom of 9x13 casserole dish.
•Top with (cooked) sausage
•Top with cheese
•Mix Half&Half, eggs, salt and dry mustard together and pour over top
•Refrigerate 8 hours or more.
•Bake at 350 degrees for 45 minutes or until brown
Because Desi lives with cystic fibrosis and needs extra calories and salt we made one tailored for her and froze the individual portions. For hers we adjusted:
•used her tailored 'Serious Milk' recipe (given to us by her nutritionist) in place of half and half **
•add extra cheese
•add cream cheese
•add extra salt to egg mixture
•soak bread with oil
•add extra butter to the bread.
•serve with Avocado (that is sprinkled with salt) for increased healthy fat
**Serious Milk: It is a 3:1 ratio of Heavy Whipping Cream to Whole Milk. So basically, 6 oz whole milk to 2 oz HWC.
If you make this recipe, let me know! I’d love to hear your thoughts!
I hope it becomes a staple in your house like it is in ours!
Source: An Inherited Family Cookbook