Yep, there are tons of recipes out there for breakfast casseroles; I’ve got a whole bunch of them myself. That said, I’m pretty darn sure I can throw nearly all of them right out the window after having tasted this breakfast casserole, created by my friend, Jan Blasi. I’m forever ruined, I do believe…..no other breakfast casserole will likely ever measure up to this one for me. Thanks, Jan!
8 thick slices pumpernickel rye bread, buttered on both sides, cut in half
2 cups whipping cream
2 1/2 cups sharp cheddar cheese (the cheese will be more flavorful if you shred it yourself from a block instead of purchasing shredded)
8 eggs, beaten
1 tsp. kosher salt
1 tsp. black pepper
1 lb. sausage, cooked and fats well drained
In a large mixing bowl, combine cream with 1 1/2 cups cheese, eggs, salt, and pepper, stirring well to combine.
Place buttered bread halves over bottom of greased 9 x 13 pan and top bread with half of cooked sausage crumbles.
Pour prepared egg mixture over sausage, then top with remaining half of sausage; sprinkle remaining 1 cup of cheese over all.
Cover casserole and place into fridge to rest and work miracles overnight, or 8-10 hours. This is a very important step, I’ve discovered.
Remove casserole from fridge and let rest on counter for 40-45 minutes. Preheat oven to 350 degrees F. and bake casserole, uncovered, for 25-35 minutes, or until knife inserted into center comes out clean. (If breakfast casserole is still chilled when you place it into the oven to bake, you will need to increase your baking time by several minutes. Always test for done-ness with the knife-inserted-into-the-center test.)
Let casserole rest for 5 minutes before cutting into squares to serve. Delicious with grits and gravy on the side!
Let’s Get You Cookin’,
My second favorite breakfast casserole? Find it right here!