I want to show you how to make a breakfast egg casserole.
- White Sliced Bread
- Sharp Cheddar Eggs
- Dry Mustard
- Fresh Chopped Scallions
- Some Salt
- Grilled Cheese
1We 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.
2I’ 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.
3I’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. 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. 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 and 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.
4I’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 and 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. 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 .