Breakfast Casserole
Make this casserole the night before for an easy and delicious breakfast. It's perfect for overnight houseguests.
Serves: 8
Cook Time: 1 Hour (refrigerate overnight)
Ingredients
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1 lb. Smithfield Smoked Sausage, diced
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5 pieces thick-sliced white bread, with crust, buttered and cubed
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4 eggs
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2 cups milk
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1 teaspoon dry mustard
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1 teaspoon salt
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1 teaspoon hot sauce
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3 cups grated extra-sharp cheddar cheese
Steps
Spray a 1 1/2 quart casserole dish with vegetable oil cooking spray. Place the bread cubes in the dish. Evenly distribute the sausage over the bread cubes.
Combine the eggs and half the milk in a separate bowl and whisk together. Add remaining milk, mustard, salt, and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.
The next morning, remove the casserole from the refrigerator and allow it to sit on the counter for 15 minutes while you preheat the oven to 350 degrees F. Remove the plastic wrap. Sprinkle cheese evenly on top of the casserole. Place it in the oven and bake uncovered for 1 hour.
A tip from Paula: For a slight variation, add 1 cup shredded potatoes and increase your milk by 2 tablespoons and salt by 1/4 teaspoon.
This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.
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Rating
Comments (5)
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marygold
LIGHTEN it up! Easy to do... I love everything Paula Deen, but always lighten her fat and calories. For this dish, I use 12 jumbo eggs but discard 9 yolks (using 3 full eggs and 9 whites, well beaten), Jimmy Dean reduced fat ground pork sausage (cooked & drained), low-fat milk, 2% milk low fat sharp cheddar cheese and omit the mustard (didn't have any). Orowheat makes a thick cut "country white" bread that is delicious. Not sure how much fat and calories are reduced this way, but surely a LOT!! We all enjoy this as a weekend favorite without needing a special occasion or the guilt. A little sausa on the side and some sliced fruit too.
4Jesus
This is a really easy recipe! I made it for my bible study group and several of the ladies wanted the recipe. I added an extra egg and used a 9x13 baking dish. I also put about a cup or so of frozen hash browns on as the last layer before refridgerating. I baked it for 40 min. instead of an hour and it was perfectly browned. Oh, when I took it out of the oven, I sprinkled a few chives on top, to make it look pretty! Thank you Paula!
Berkley
I made this casserole for a bridesmaid luncheon. It was easy to make and a big hit. I now have relatives coming for a visit and will make it for them. I don't eat eggs but was pleasantly suprised at how good it was, I sure ate this one.
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