Thursday, February 16, 2012

Breakfast Casserole

So I found an altered spin on the staple Breakfast Casserole. This one was super yummy and is perfect for a house full of guests.

1 pound of mild sausage
1/2 onion, chopped
8 oz package of sliced mushrooms
2 cups frozen tater tots
6 slices white bread, cubed in large pieces
3 cups of grated Cheddar cheese
8 eggs
1 cup heavy cream
1 1/2 cups of milk
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 tomato, thinly sliced

  • In a medium skillet, brown sausage, onion, and mushrooms until sausage is no longer pink. 
  • Spray a 9×13 casserole dish with non-stick cooking spray. 
  • Place the tater tots in the casserole dish followed by a layer of the bread cubes. 
  • Add the sausage, onion, mushrooms over the bread and sprinkle an even layer of cheese. 
  • In a medium bowl, whisk the eggs, cream, milk, mustard, salt and pepper. 
  • Pour the egg mixture over the casserole. (I topped with more cheese)
  • Layer the top of the casserole with sliced tomatoes. 
  • Cover with plastic wrap and refrigerate overnight. 
  • The next morning, remove the casserole from the refrigerator and preheat oven to 350 degrees F. 
  • When the oven is ready,remove the plastic wrap and bake casserole for 1 hour.

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