You need only look down at the ingredient list to know how I feel about this recipe. I put just about everything I love into this one, and when it comes out of the oven I get so excited, I’m likely to burn my mouth. What a wonderful way to wake up your taste buds.
Ingredients
- 2 slices white bread
- 1 pound bulk mild breakfast sausage meat (see box)
- 1½ cups thinly sliced cooked unpeeled red potatoes
- 1½ cups mixed shredded Cheddar and Monterey Jack cheese (6 ounces total)
- 6 large eggs, lightly beaten
- 2 cups whole milk
- 1 teaspoon mustard powder
- ½ teaspoon salt
- Black pepper
Instructions
1. Grease a 2½- to 3-quart baking dish (attractive enough to bring to the table) with butter, oil, or cooking spray. Cube the bread and place in the dish in a single even layer.
2. In a large skillet, cook the sausage, breaking it up with a spoon, until it’s almost cooked through, about 5 minutes. Drain off the fat. Layer the sausage over the bread, and top with the potatoes. Sprinkle the cheese on top.
3. In a medium bowl, whisk together the eggs, milk, mustard powder, salt, and black pepper to taste. Pour the egg mixture over the sausage and potatoes in the casserole. Cover with plastic wrap and refrigerate overnight.
4. When ready to cook the casserole, preheat the oven to 350°F. Bake the casserole until set and golden, about 30 minutes. Serve hot.
GIVE IT A SQUEEZE
If you can’t find bulk sausage meat in your market, just buy sausage links and squeeze the meat out of the casings. Just slice off the end of the sausage and give it a squeeze as you would do with a toothpaste tube.
