I Want To Show You How To Make A Breakfast Egg Casserole.
- Cheddar Eggs
- Whole Milk
- Some Dry Mustard
- Some Salt
So let’s get started the first thing I have here is some breakfast sausage this is just bulk breakfast sausage I need to pound the batter about a pound of that and then I have some just regular old white sliced bread. You can take off the crust if you want to I don’t you need lots of sharp cheddar eggs, of course whole milk some dry mustard. I’ve got some fresh chopped scallions, and some salt and pepper that is it and it’s so good it makes kind of like a baked breakfast grilled cheese it gives you that same sort of feel because it’s cheesy. it’s got bread in it it’s so good. you’re going to love it. Let’s get started the very first thing you want to do and get a skillet nice and hot and then to my nonstick skillet. I’m going to add any oil or anything is I don’t feel like it needs it. I’m just going to add my sausage and you just need to kind of break this up, and cook it until it’s completely cooked through you want to give it some time because otherwise if you start to just breaking it up right now, and then don’t touch it again. It’s going to all cook together and be one kind piece. So give it time to start developing some color in the meantime this is how difficult this recipe is you take your baking pan.
I’ve got a 9 by 13 inch baking pan here you can butter it if you want to I find that it doesn’t matter you can chop up your bread into bite-sized pieces or you can do what I’m doing and just tear it. It’s just exactly the same thing some people like to take the crust off some people like to leave the crust on for a white thing with fry like this I just don’t feel like taking the crossed office necessary because it’s so soft. So that’s what I’m going to do. I’m just going to tear this into pieces keep an eye on my breakfast sausage, and then we’ll pretty much gonna pull the whole thing up this looks fantastic I would say it’s about 99% of the way cooked through that’s why they put it all in the oven eventually. Now if your sausage renders off a lot of fat. You’re going to need to discard it mine didn’t run her out too much fast. I’m going to keep it in and to it now that I have it off. I’m going to add my scallions. I just feel like I need a little bit of green a little bite of something fresh and it just adds so much yumminess to this I love it and then all you do is you just take your sausage mixture you just sprinkle this all over here and you can always just sort of like move stuff around.
So that the sausage gets really well distributed, and you just set that aside for a few seconds because we just need to whip together our custard to our eggs and need whole milk add that right in and then you need some ground mustard. She added ground mustard to it she told me that I should try it. I did and I have never looked back it works really really well. Here salt and pepper of course and then you just whisk all of this together. You can use a fork or you can use a whisk. I find it a fork so it works just as well adding half of the cheese to my custard and then you just sort of pour this all over and then what you do is you kind of just press down on the on the bread. Just to make sure that every piece of bread is well coated in the stir so that there’s nothing no dry pieces. Now you take the remainder of your cheddar you sprinkle it on top. Now the hardest part about this whole thing is that you have to cover it and you need to pop it into the fridge for about I would say a minimum of a couple of hours but really at this point if all you do at this point is you wrap this with plastic wrap, and pop it in the fridge overnight it’s even better and then all you have to do the next day is bake it.
Now I’m going to just cover this let it go in the fridge for about an hour or two depending the hungry. I get and my my patience and then I will show you the whole unwrap it. We’ll bake it this baby was in the fridge for a few hours. Now I’ve got my oven preheated at 350. I’m gonna pop this in for about an hour it’ll be beautifully golden puffed up, and delicious, and I’ll show you what it looks like when it’s done a casserole was in the oven for 55 minutes. Exactly I have let this cool for a few minutes because it when it came out it was super super hot but when it came out it’s almost like souffle it’s really really puffy and gorgeous and it does start to flat as it cools. I’m not going to cut this up too much because I actually have plans for this baby. But I’m going to get to this piece right back here because I want you to see sort of what the inside looks like oh it’s hot its soft its fluffy got that sausage piece of that sausage right there smells. So incredible hot oh my boy if you love a breakfast sandwich like if you love sausage egg, and cheese breakfast sandwiches this is like that but way way better and the kind that can feed a crowd so.