Yep, there are gobs of recipes out there for breakfast casseroles. I’ve got a whole bunch of them myself, that’s for sure. That said, I’m pretty darn sure I can throw almost ALL of them right out the window after having this breakfast casserole, created by my friend, Jan Blasi. I’m forever ruined, I do believe – no breakfast casserole will likely EVER measure up to this one and it’s all due to the type of bread that she uses as the bottom crust: pumpernickel rye! If you can’t use this type of bread, the casserole will still be good, rest assured, but I’ve had it both ways and I’m here to tell you that PR is the way to go – take my word for it, pa-leaze! You will never regret it…..at least until you get on the scales.
8 thick slices pumpernickel rye bread, buttered on both sides, cut in half
2 cups whipping cream
2 1/2 cups sharp cheddar cheese (it’s better 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 drained well
salt and pepper, to taste
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, topped with the remaining 1 cup of cheese.
Cover casserole and place into fridge to rest and work miracles overnight, or 8-10 hours. This is an important step!
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.
Let casserole rest for 5 minutes before cutting into squares to serve. Delicious with grits and gravy on the side!
Now You’re Cookin’,