Sausage Breakfast Bake

****Time warning : This has to be prepared the night before you want to serve it ****

This is just a quickie recipe with no pictures, my mom made this one as well on Thanksgiving weekend and I only managed to a) eat it and b) take a picture of the food before I inhaled it.  My sister has a repertoire of breakfast casserole recipes that she has gleaned off the women she works with, and we are determined to try them all! Tis the season really, and I have discovered that they are really a comforting, warm way to start your weekend morning off with the family. And, there are so many different kinds, that you are sure to come across one that you all love.

Ingredients

340 grams maple  pork sausage ( 1 package of Johnson’s Sausage, for example)

    1 teaspoon mustard powder

    4 eggs, beaten

    2 cups milk

    6 slices white bread, toasted and cut into cubes

    1 1/2  cups of  Cheddar cheese, shredded

Take the sausage out of the casing, and fry it up, breaking them into small little pieces as you go. Cook thoroughly, then drain and pat the extra grease off with paper towels. Using maple flavored sausage gives it a sweet flavor that just can’t be beat!

In another bowl, combine the mustard, salt, eggs and milk, mixing thoroughly.

Toast the slices of bread and slice into cubes. While I don’t think you could substitute the very grainy breads for white, I DO think that plain old whole wheat with the same texture as white could be snuck in there just fine without anyone knowing. As long as it’s the same texture to soak up the egg mixture, it would work.

Do NOT layer the bread instead of cubing it. The texture and end result is much, much different and I will be posting layered casseroles in the weeks to come. This one is unique and should be baked like the instructions. Or …or….well, to be honest, I just can’t come up with a threat here. I’m at a loss.

Combine the egg mixture with the bread cubes and cheese. Pour into a very well greased pan and cover.

Refrigerate overnight. If you skip this part, it will be a soggy mess, guaranteed. The liquid mix has to seep into the bread cubes to get this casserole perfect.

The next morning, take it out, and kick the tires and light the fires to 350 degrees. (that’s pre-heat your oven in Magpie speak). Cover it and bake at 350 for an hour.  Take the tinfoil off,  and st this point, if you want, you can add some shredded cheese on top. Turn the oven down to 325 and bake for another 20-30 minutes, until it’s cooked in the middle.

Enjoy!

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