Breakfast Casseroles

Sausage and Cheese Breakfast Casserole

1.5 - 2 lb	pork sausage
9	eggs
3 cups	milk
1.5 tsp	dry mustard
0.5 tsp	salt
3 slices	white bread, cubed
1.5 - 2 cups	shredded cheese
to taste	herbs, fresh or dried (sage, thyme, rosemary, savory)

1. Brown and crumble sausage. Drain well.
2. Mix eggs, milk, mustard, and salt.
3. Stir in bread, sausage, and cheese.
4. Pour into greased 13” x 9” pan.
5. Cover and refrigerate overnight.
6. In the morning, bake for ~1 hour at 350ºF, until set.

Source

Aunt Maureen’s neighbor, Sue Palaskas. “Out of this world breakfast casserole”

Notes

French Toast Breakfast Casserole

0.25 - 0.5 cup	brown sugar or maple syrup
0.5 stick	unsalted butter
8 ounces	crusty French bread, cut into bite-sized pieces, or more as needed
2 cups	milk
6	large eggs
2 teaspoons	vanilla extract
0.5 teaspoon	ground cinnamon
1 cup	frozen blueberries

1. Grease a 9x13-inch baking dish.
2. Stir brown sugar and butter together in a saucepan over medium-low heat until butter is melted and sugar has dissolved, 2 to 4 minutes.
3. Pour butter-brown sugar mixture into the prepared baking dish. Scatter French bread pieces over top in a 1 1/2- to 2-inch layer.
4. Whisk milk, eggs, and vanilla together in a bowl until well combined. Pour over bread pieces, then press bread down with a spatula so the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate overnight.
5. The next morning, bake 45-60 min at 350ºF.

Source

Allrecipes Easy French Toast Casserole

Notes

• Sugar reduced from 1 to 0.5 cups
• Butter reduced from 1 to 0.5 sticks.
• Original recipe calls for 30 min at 450; editor’s note corrects this.