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.)