Saturday, November 23, 2013

Breakfast Casserole

This recipe has been served many times over the years for shower brunches, Easter and Christmas breakfast at our church.  It's the perfect breakfast dish because it is very easy and is assembled the night before.

6 - 7 slices of bread, crusts removed
butter, softened
1 1/2 cups (6 oz) shredded cheddar cheese
2 cups (1 pint) half & half
1 lb. pork sausage (cubed ham or bacon is good, too!)
6 eggs, beaten
1 tsp salt

Spread butter on the bread.  Place butter-side-up in a greased 9 x 13 pan and set aside.  Cut the bread to fit your pan.  Fry pork sausage (or bacon) and drain well.  Spoon the meat over the bread.  Sprinkle cheese over the meat.  Combine eggs, half & half and salt.  Mix and pour over cheese.  Cover casserole and chill overnight.  Remove from refrigerator 15 minutes before baking. 

Bake uncovered at 350 degrees for 45 minutes.

Serves 8 - 10

** I usually only use about 3/4 lb of meat instead of 1 pound.  However,  you may adjust to whatever you prefer. 

Source:  Home Cookin' is a Family Affair, Community Church of the Nazarene Cookbook - Jayne H.


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