This post is in partnership with Pete and Gerry’s® Organic Eggs
I recently learned that May is National Egg Month, and one of my favorite ways to use eggs is in breakfast casseroles, like this Egg and Veggie Breakfast Bake! I love breakfast casseroles–they’re easy to put together and perfect for breakfast or brunch. By the way, if Continue reading
I’ve had this recipe for a loooong time–someone I used to work with gave it to me. It started out as a very bready breakfast casserole, but I made some small changes to it over time and I like it even more now. This recipe has more bread in it than the typical breakfast casserole, which is a plus because it nicely absorbs the egg mixture and doesn’t turn out runny or soggy. Another plus is that this recipe is so convenient to make because you can put the ingredients together the night before and just pop it in the oven in the morning! I was debating whether I should call this a breakfast casserole or something else…and then when my friends Rick and Mary taste-tested it for me, they both said they liked the bready texture of this–it reminded them of bread pudding. BOOM! I thought that was the perfect way to describe this, too. A sausagey, bread pudding with cheese and mushrooms added in. Some of you may not like mushrooms–if that’s the case, I’ve noted in the recipe to chop up a red or green bell pepper as a substitute for the mushrooms. If you want to make this breakfast dish a little more eggy than bready, see the note at the end of the recipe for how to adjust it.
BREAKFAST SAUSAGE BREAD PUDDING by NancyC Makes a 9 x 13″ pan; serves about 8-10
- 9 slices of bread, cut into small (3/4″) cubes (about 8 cups of bread cubes; you can use white or wheat bread)
- 1 lb. ground pork sausage, cooked, drained, and crumbled (sometimes I use turkey sausage)
- 1 (6-ounce) jar sliced mushrooms or pieces and stems, well-drained (if you don’t like mushrooms, chop up a medium red or green bell pepper and use that instead)
- 2 1/2 cups shredded sharp cheddar cheese
- 10 large eggs
- 1 cup Half & Half (light cream)
- 1 cup milk
- 1/2 teaspoon onion powder
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
Preheat oven to 350˚F. Grease a 9 x 13″ baking pan; set aside. Cook sausage in a skillet and drain well. Place bread cubes in bottom of greased 9 x 13″ pan. Evenly layer the cooked and crumbled sausage over the bread cubes, then the mushrooms, and then the cheese. In a medium bowl, mix together the eggs, Half & Half, milk, dry mustard, onion powder, and salt. Pour egg mixture over layered ingredients in pan. Cover and refrigerate overnight. In the morning, let the casserole stand at room temperature for 10-15 minutes while you preheat your oven to 350˚F; bake the casserole at 350˚F for 45 minutes or until set. If the top looks like it’s browning too quickly, cover it with foil while it finishes baking. Let stand about 5 minutes before cutting into squares and serving. Notes: If you want to make this recipe casserole more eggy and less bready, decrease amount of bread used by 1 or 2 slices and use 12 eggs instead of 10. Baking time may be a few minutes longer, but check it at 45 minutes. If you want to cut back on the cholesterol, you can use an egg substitute in this, like Egg Beaters. And using turkey sausage will make it a little lighter, too.
This Breakfast Sausage Bread Pudding is great to make for breakfast or brunch. I love the convenience of being able to put it together in the evening and having it all ready to bake in the morning. So are you a bread pudding fan? A cheese and sausage fan? If so, you will have to try this out!
Linked to Full Plate Thursday.