This recipe is from the Double Day Inn Bed & Breakfast in Gettysburg, Pennsylvania. I’ve not ever been there, but if this is the kind of breakfast they serve, sign me up! I’m going to share their recipe with you and also how I adapted it for some special dietary needs!
Sausage & Egg Casserole
- 6 eggs
- 2 cups shredded cheese (I used cheddar)
- 2 cups milk
- 8 thick slices Italian bread
- 16 oz. sausage (12 oz. is also okay)
- 1 tsp. salt
- 1 tsp. dry mustard
Brown sausage and drain. Beat eggs, cube the bread, and add all other ingredients. Mix well with the sausage and pour into a greased 13×9 inch glass baking dish. Cover and let sit in the refrigerator overnight.
Here comes the best part :
In the morning, bake at 350 degrees (uncovered) for 45 minutes to one hour. Then serve and enjoy!
This serves 8.
Because you make this the night before, it’s so easy to just pop in the oven the next morning and then breakfast is ready! I made this for a breakfast at our office. (That’s the 9-5 – more like 8-6 job that I have during the week.) One of my co-workers there requires a gluten free diet so I had adapted this recipe to work for everyone to enjoy!
For this I split the egg mixture in half before adding the bread. I only added 4 slices of bread to one half of the mixture and only used 1 1/2 cup of milk. So in the end, I had two casseroles, one with bread and one without.
You could make the entire casserole without bread and let me say, it’s just as yummy! I would cut the milk back to one cup and cut the salt back to 1/2 teaspoon since the bread helps to soak up much of this in the original recipe. Either way, this is a simple and filling breakfast that can be prepared for any occasion or when you just need a break from the kitchen. I like to serve this with some fruit and juice and it’s good to go!
How about you? Do you fix breakfast on Christmas morning? What’s your easy go-to dish when you don’t have a lot of time?