Egg Casserole: My Weekend Brunch One Dish Solution

April Peveteaux
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Flickr photo by theogeo
While I long to brunch leisurely around noon'ish at the newest hot spot, the reality is I throw a lot of brunches for friends at my pad. It's much easier to whip up a morning meal than dodge dirty looks from hungover hipsters as my baby tries to learn to walk by grabbing the nearest adult pant leg.

To make it easier on myself I have my standard dish -- one that some of my guests have started to request when we extend a weekend brunch invite. It's so easy: You prep it all the night before, and pop it in the oven a half hour before guests arrive.

Rather than cooking a separate egg dish, grabbing bagels, and prepping some kind of (delicious, but messy) bacon concoction -- try my Aunt Loretta's breakfast casserole this weekend.

Breakfast Casserole:

  • 1 lb. sausage (I use spicy Italian, but you can sub turkey, chicken, or tofu)
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 6 slices bread, broken
  • 1 1/2 cup cheese (I usually go with a very sharp cheddar)
  • 4 oz mushrooms (I skip the mushrooms due to a slimy texture issue I can't seem to shake)

Brown sausage, drain and cool. Beat eggs and milk together. Add salt and mustard and beat again. Add bread, stir until it softens. Stir in shredded cheese, sliced mushrooms and sausage.

Pour into a greased 9 x 13 glass baking dish and  refrigerate overnight. Bake at 350 degrees for 40-45 minutes.

Voila! Now grab a mimosa and serve.

 

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