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Saturday, May 21, 2011

The Better Breakfast for House Guests!

House Guests in the for weekend. My college friend, Pat and her friend Lou, from Lansing MI visited East Tennessee, Gatlinburg and beyond.  We have kept in touch over the years but this was the first face to face in 43 years!  My, how time evaporates.  

I love favorite meal.    Preparing for number of people can be a chore, but this creation works so well for four or forty.    The bonus is you can prepare the night before and it will be oven ready in the morning.   Fresh coffee and a nice fruit bowl will be so nice.  

Ready for Serving a Hungry Crowd

I must add, my new Lodge Enameled braiser with lid is my NEW "go to" oven pan.  The enamel interior just wipes easy!  The heavy cast iron keeps everything warm for 30 minutes  or more.    

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Breakfast Sausage Casserole
Breakfast, Casserole

2 pounds bulk sausage
12  bread slices
  butter; as needed
2 c cheddar cheese; grated
  herbs; of your choice
8  eggs
4 c half and half
2 ts French's Mustard; or Dijon, if preferred
2 ts salt; mixed with mustard

Brown sausage thoroughly and drain.  Set aside to cool.

Butter a 9 x 13 flat pan. Butter 6 slices of bread and place in pan buttered side down. Sprinkle with sausage, then cheese.

Butter 6 more slices of bread and place buttered side up over the sausage and cheese mixture. Mix together eggs, herbs, of your choice, half and half, salt and mustard.

Pour over bread, sausage, cheese and let set in the refrigerator overnight.   Bake at 350° for an hour, Let set 20 to 30 minutes after you take it out of the oven so the egg mixture will set.

Your choice of herbs could include fresh tarragon, chervil, parsley, oregano.   I personal favorite is fresh sage leaves.

Notes:  ©WHStoneman

Yield: 8 servings

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Bon Appétit 
and Have a GREAT Day  

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017