Jan’s Sausage, Egg and Cheese Breakfast Casserole

Yep, there are tons of recipes out there for breakfast casseroles; I’ve got scads of them myself.  That said, I’m pretty darn sure I can throw all of them right out the window after having tasted this breakfast casserole….yes, it’s THAT good. This recipe was shared with me by my good friend, Jan Blasi, a fabulous Southern cook. Oh, how I love it when this woman cooks for me!

8 thick slices Rye and Pumpernickel bread, buttered on both sides (I used Pepperidge Farm brand and it was sliced thin, so I doubled up my buttered bread to make a thicker base)
2 cups whipping cream
2 1/2 cups shredded sharp cheddar cheese (the cheese will be more flavorful if you shred it fresh yourself instead of purchasing pre-shredded)
8 large eggs, beaten
1 tsp. kosher salt
1 tsp. black pepper
1 lb. sausage, cooked, crumbled and fats well drained

In a large mixing bowl, combine whipping cream with 1 1/2 cups cheese, eggs, salt, and pepper, stirring well to combine.

Place buttered bread over bottom of greased 9 x 13 pan and top bread with half of cooked sausage crumbles.

Pour prepared egg mixture over sausage layer, then top with remaining half of sausage; sprinkle remaining 1 cup of cheese over all.

Uncover casserole and place into fridge to rest (and work miracles!) overnight, or 8-10 hours.  **FYI – This is a very important step, I’ve discovered – don’t be tempted to skip it if you desire a super tender, over-the-moon eating experience. Jan always let hers rest overnight and claimed it couldn’t be rushed. 🙂

When ready to bake, remove casserole from fridge and uncover; let rest on counter for 40-45 minutes. Preheat oven to 350 degrees F.

Bake casserole, uncovered, for 30-35 minutes, or until knife inserted into center comes out clean. **If breakfast casserole is still pretty “chill” when you place it into the oven to bake, you will need to increase your baking time by 5-10 minutes or so.  (Always test for done-ness on this casserole with the knife-inserted-into-the-center and comes-out-clean test.)

Let casserole rest for 5 minutes before cutting into squares to serve.  Delicious served with grits and gravy on the side!

Let’s Get You Cookin’,
Chef Alli 

My second favorite breakfast casserole?  Find it right here! 

One thought on “Jan’s Sausage, Egg and Cheese Breakfast Casserole

  1. Hi Chef Alli. A variation of one of my favorite go to casseroles. I love rye/pumpernickel breads! I’ve never buttered my bread before making— will have to try this. I did notice in the instructions that they say to UNcover and put in the fridge overnight I think you meant COVER? I’ll try this one for Christmas weekend. Wishing you and your family a Merry Christmas~Blessings for the New Year! Sid

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