Breakfast Casserole

This is one of those dishes that Scott and I have on occasion, usually around a holiday.

I’m not sure why, I think it’s because we like it so much we want to keep it special.

Our most favorite time to have it is on Christmas morning.  This casserole gets prepped the night before and baked the next morning.

I put it in the oven as we sit down with our first mugs of coffee and dive into our stockings.  While we open gifts the aroma of the casserole floats in from the kitchen increasing the excitement in the air and causing our bellies to rumble in anticipation.

It’s easy to make, the hardest part is waiting the hour or so for it to bake!

Andrea’s Breakfast Casserole

  • 1lb Ground Breakfast Sausage, cooked and drained
  • 6 Eggs
  • 1 3/4C Unsweetened Coconut Milk (From the dairy aisle, not the can)
  • 6C Cubed Bread Pieces or About 1/2lb loaf of bread cubed up
  • 1tsp Dry Mustard
  • Salt and Pepper to taste
  • 2C Shredded Sharp Cheddar Cheese, plus extra for a topping

In a large mixing bowl add in the bread cubes and the cooked sausage.  In a smaller mixing bowl, combine eggs, coconut milk, dry mustard, salt, and pepper.  Whisk until the eggs are well incorporated into the coconut milk.

Pour egg mixture over top of the bread and sausage, add in the two cups of cheese and combine until the bread is coated with the egg mixture.

In a greased baking dish, I used a 9×13 (or 2 1/2 QT) dish, pour in the bread and egg mixture.  Make sure it’s evened out, cover with foil and place in fridge over night.

Preheat oven to 375, poke a few holes in the foil, and place baking dish in the oven.  Bake covered for about 40 minutes.  Remove foil and bake uncovered for about another 30 minutes or until the center is set and cooked through.  Sprinkle with a bit more cheese if desired, till it’s melted.

Allow to cool for 5 minutes before serving.  Serve and enjoy!

We love this casserole and it provides plenty of leftovers for the next few days.  It’s also a great dish to make if you’re having guests over.  It serves a lot and pleases just about everybody.

I like to use a whole grain bread in this dish which I think makes it a bit more heartier and filling.  You can use whatever kind of bread you enjoy.

You can also use milk or another nondairy milk of your choice (though I do recommend unsweetened) if you don’t like or don’t want to use coconut milk.

Have fun guys and remember, always play with your food!  Enjoy!

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