Today i am makng Sausage Casserole.
- White Bread
- 5 Large Eggs
- Some Salt
- Some Dry Yellow Mustard
I’m gonna start with sage sausage about a pound of sausage this is a casserole everybody in the South has a breakfast casserole. You could put bacon in there if you want really it’s up to you about a half a loaf of just plain regular white bread and this is that one of those cases where if your bread is a little bit older like it’s not just super super fresh.
It’ll slice a lot easier and I’m just gonna cute this bread up so I’m putting this all in a big 9 by 13 pan that I’ve sprayed with cooking spray and this is gonna be the bottom layer of the casserole see how easy so then you’re just gonna press this in the bottom of my pan like so don’t keep cooking your sausage meanwhile just breaking it up.
3you just really want to cook the sausage until it’s completely done you don’t want any pink in the sausage I’ve got to have eggs 5 large eggs just whisk together and I’m making this ahead of time because it is something that you should chill in the frigerator and if I was making this actually for breakfast I would make this the night before and put it in the fridge overnight for about eight hours
so this is the first thing and I’m just gonna stick this in the fridge and let it chill for as long as it can before we bake it later I’m gonna add some half-and-half to that and some salt and some dry yellow mustard so you get my half and a half out of the fridge peas..
When I grate cheese I just grate a bunch of cheese and I’m gonna use all this today but not all of this in this recipe about two cups of half-and-half and you can measure this exactly or you can eyeball it I make this casserole so much that I just eyeball it that’s about two cups nice and creamy a pinch of salt there’s gonna be a good amount of salt in the sausage.
So you don’t need to over salt and dry yellow mustard, now this is what my dad used to always put in this casserole it adds a little bit of a tang but I have made this before and either forgot the mustard or didn’t have any and it doesn’t make that much difference. So if you don’t have it don’t worry about it not a big deal.
Whisk all that together the sausage smells so good and it’s ready fully cooked Donald’s gonna be so excited that we’re having this you can slide out any extra grease that might be in the sausage and we’re just gonna add that on top of this layer my dad used to always make this and have grits on the side that’s a very southern thing I won’t make Donna eat crisps today she’s an Okie I don’t think she could handle it about ten ounces of grated cheddar cheese it’s about half this bag i grated extra day because we’re gonna use some later when donna.
I make hash brown casserole yeah two casseroles it’s happening a bit about half this cheese on the top and the egg mixture you just pour this over the top as it bakes the eggs sort of rise up around the rest of the ingredients and really just make it fluffy and pretty this is basically a turn into like fancy redneck quiche it’s gonna be really really good all you just cover it with foil, and put in the fridge for eight hours or overnight if you’re gonna actually eat it for breakfast which we’re not you’re gonna eat it for dinner.
I was making breakfast sausage casserole I’ll give you a little tiny cheese at it oh that’s great been sitting for several hours. Let it sit in your fridge overnight so then the morning you just pop it in the oven and you get breakfast pretty fantastic this is the breakfast sausage casserole. It has to sit for about 15 minutes just to let everything kind of gel together and cool off enough. So that you can actually eat it it really is a good hearty supper it’s got sausage and cheese and eggs and bread Donna’s gonna love it.