Here’s a super simple little breakfast casserole that is perfect even for the pickiest of eaters. Delicious just as is, full of cheese & Sausage or Ham, I often like to tinker!
I’ve been using this basic “base” recipe for years. I love that it can be made ahead, but doesn’t have to be. My kids loved it just as is, but I sometimes use ham instead of sausage and I often saute an onion with a little bell pepper and add it in. Sometimes I saute an onion with a little jalapeno and I toss in a drained can of diced green chili for a casserole with a Mexican kick. There are a zillion ways to vary this.
The original recipe said it would serve 8 – 10 – yeah, right. Not at my house, anyway!! If I can get 8 servings from it, I figure it’s like eating a couple eggs, two pieces of sausage and a piece of toast, plus the cheese so it’s not so over the top indulgent that I’m afraid to eat it and it doesn’t feel “heavy.” I like to serve this with fruit on the side, maybe some juice, and I usually serve this to family, not company, because it’s quite humble.
The bread just kind of melts into the casserole, making it light and fluffy, and of course, I like to use the hot sausage, but any kind of sausage that suits your taste would be great. And feel free to use any good melty cheese to mix in this.
Eggs are always cheap and while I do buy extra around holidays (they keep for ages) the real cost in this little casserole is the cheese and the sausage. Keep a good eye out for both on sale – cheese freezes well and while it may be a bit crumbly when thawed, it’s perfect for casseroles like this. And if you have leftover Holiday ham? Well, there you go!
Cheese & Sausage or Ham Egg Bake
- 8 white bread slices, cut into cubes
- 1 pound ground pork sausage, crumbled and cooked or about 1 1/2 cups diced ham
- 1 1/2 cups grated sharp cheddar
- 10 large eggs
- 2 cups milk (do not use lowfat or nonfat)
- 2 teaspoons dry mustard
- 1 teaspoon salt, or to taste
When ready to cook, preheat oven to 350°F. Bake casserole until puffed and center is set, about 45 – 50 minutes. Cut into squares.
Optional: If desired, saute in about a tablespoon of butter or oil about 1 1/2 to 2 cups vegetables. Bell pepper, Onion, Mushroom all work very well. Sprinkle over the ham or sausage layer, then add cheese and proceed with the recipe.
I’ll be taking this recipe by Fiesta Friday, hosted this week by Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook.
If you came to this recipe looking for a way to use ham, be sure to check out the link below for 12 Days of Ham. You might want to see the sister post for 12 Days of Turkey, too.
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