This dish is a cross between an omelette and a casserole. It is
filled to the rim with seasoned breakfast sausage, smoky bacon and
melted cheese. Make it after dinner, put it in the refrigerator
overnight and pop it in the oven in the morning for a complete and
warming breakfast dish that the kids will love.
- 1 pound pork breakfast sausage
- ½ cup cooked and crumbled bacon
- 10 slices white sandwich bread, cubed
- ¼ cup sliced green onions
- 2 cups shredded Cheddar cheese
- 9 eggs
- 3 cups milk
- 1½ tsps salt
- 1½ tsps dry mustard
- ½ tsp Worcestershire sauce
Brown sausage in a skillet over medium heat, stirring until it crumbles
and is no longer pink. Drain well. Place bread cubes in a lightly
greased 13" x 9" baking dish. Sprinkle sausage, bacon,
green onions and cheese evenly over bread cubes. In a large mixing
bowl, whisk together eggs, milk, salt, dry mustard and Worcestershire
sauce. Pour evenly into the baking dish. Cover and chill for 8 hours.
Let casserole sit at room temperature for 30 minutes. Preheat oven
to 350°F. Bake the casserole for 45 minutes or until set. Cool
for 5 minutes before serving.
Note: Leftover casserole can
be frozen for later use. Cut the casserole into squares and wrap
in plastic before freezing. When ready to use, thaw squares and
reheat in the microwave for 2-3 minutes or until heated thoroughly.