Wednesday, February 11, 2009

Breakfast Casserole

I suck and I'm blurry

I found this recipe on when I was searching for some brunch recipes in anticipation of company.

Yeeaaah - although Ryan ate the leftovers and my friend Anne assured me that it was a good casserole - I thought it stunk. Especially when I went to my mom's house the next day and had a taste of her egg casserole. That was what egg bake should be - mine was a runny, icky mess that was redeemed by copious amounts of cheddar cheese and plenty of bacon.

The problem was that the recipe called to sit overnight and I think if I made this again, I would have not had it sit overnight and that I would have just made it the morning of.

Let me know if any of you have better success.

Overnight Breakfast Casserole

1 lb. bacon, cooked crisp and chopped
1/2 lb. of sausage, cooked (I used Italian turkey sausage)

Cook both of these ... I did it separately so I could use the bacon grease for sauteeing stuff.

While your meat is cooking, lightly toast chunks of white bread. Enough to line the bottom of a 9 x 13 pan. (I used French bread, my mom told me I should have just used plain ol' white bread.) Also - start choppping up:

1/2 onion
8 oz. of mushrooms

When the bacon was done, I sauteed these both in the bacon grease. Oh man that was good.

After your bread is done toasting, put it in the 9 x 13 pan. Then grab a large mixing bowl and whisk together 8 eggs and 4 c. of milk. Add to this 1 T of dijon mustard (I used horseradish mustard because it's all I had ...)

When the veg is done, dump that over the toasted bread in the 9 x 13 pan. Top with 1 chopped tomato. Then pour the egg mixture over all. Cover and refrigerate overnight.

Next day: Preheat oven to 350 degrees. Top casserole with about 1/2 c-1 c. of cheddar cheese. Bake for 45 minutes or until eggs are set. This could take longer than 45 minutes.

Like I said - not my favorite. Much love to my friends and company for actually eating this crap!


Amanda said...

I've never heard of toasting the bread...would that have made it soak up less than untoasted bread? I'm no culinary expert but just a thought :)

A. Sundberg Siess said...

OMG ... I finally read this post and about snorted my coffee! In all truthfulness (is that a word?), I enjoyed it. Sure, it was juicy, but "the favors" were all there. In the culinary world, it is all about flavor, isn't it? Ah, thanks for making me laugh today. I needed it!