You know you want it… that salty, crispy, strip of pork perfection. Breakfast just wouldn’t be complete without it. What are we talking about? Bacon, of course. You wouldn’t be here if you didn’t love it. Eggs, pancakes, and waffles are all well and good but bacon takes your breakfast to the next level. Speaking of levels, casseroles are an easy way to incorporate different levels of breakfast goodness – crowned by bacon of course. Our good friend The Kitchen Whisperer has shared her recipe for Breakfast Egg Sausage and Bacon Cheddar Casserole. We don’t exactly support sausage around here so feel free to leave it out, but we’ll understand if you prefer the bacon-sausage combo.
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- 6 large eggs
- 1 cup half-and-half
- 2 Tbl green onions, chopped (white and green parts)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp ground mustard
- 1 Tbl butter, at room temperature
- 7 thick slices of Challah or Texas toast (or 10-11 regular sized slices of bread), chopped in 1” cubes
- 1 lb loose maple breakfast sausage, cooked and drained (or regular breakfast sausage)
- 1 lb bacon, crispy and chopped in 1” pieces
- 1 cup grated cheddar cheese
- In a bowl, beat the eggs.
- Add the half and half, salt, pepper and ground mustard and whisk well.
- Spread the butter over the bottom and sides of a 13 x 9 inch non-metal baking dish.
- Spread half of the bread on the bottom of the pan.
- Top with half of the sausage, bacon, cheese and green onions.
- Repeat with the remaining bread, sausage, bacon and green onions.
- Pour the egg mixture over top.
- Gently press the bread down into the egg mixture.
- Top with green onions and cheese.
- Cover with plastic wrap and refrigerate for at least 8 hours, overnight is best.
- Remove from the refrigerator 30 minutes before baking.
- Preheat the oven to 350F with the rack in the middle
- Uncover the dish and bake for 35-40 minutes, or until the casserole is set in the center. *Test with a wooden skewer. It should come out almost clean.
- Let stand 5-10 minutes before cutting into serving pieces.
- Serve with warm maple syrup.
This recipe was adapted from The Kitchen Whisperer. The original post can be found here.