Elizabeth Tipton

Bobbye’s Breakfast Casserole March 10, 2014

Filed under: Uncategorized — Elizabeth @ 3:04 pm

Here’s my recipe for breakfast
casserole since you guys like it. Bear in mind that
my recipes are never quite straightforward (I kind of
make it up as I cook).

l lb. sausage (I like Swaggerty’s, but any kind I
guess) cooked and drained.

8 eggs, beaten
2 cups milk (or skim milk or half and half)
about 1/2 loaf of day old French baguette (or 6-8
slices of some other good sturdy bread like French)
cut into cubes, including the crust.
2 cups of grated Cheddar cheese (if I have leftover
cheese of almost any kind I just mix it together).
You may want to have more also on the top of the
casserole.

Put cooked drained meat into a buttered 9X13 inch
casserole. Mix eggs, milk, cheese and salt and
pepper to taste (really doesn’t need much salt because
of the milk and eggs and cheese). I also add about
1/2
tsp. of dry mustard, but that’s optional. Put cubed
bread into the bowl with the egg mixture and
then pour it all over the sausage. When you put the
bread into the eggs, it should soak and have some
liquid left. If it seems too dry, just beat
another egg and a little milk and pour it in. If
you want to you can sprinkle more cheese on top at
this point. You can also add mushrooms, chopped
onions, green peppers if you want to.

Now cover the entire thing and put it away for the
night in the refrigerator. Next morning, take the
dish out and let it sit on the counter while you heat
the oven to 375 degrees. Bake it about 45 minutes
uncovered or until brown and puffy. Let sit 5 minutes
or so before cutting.

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