Friday, March 18, 2011

sausage & egg casserole

When the fridge and pantry start to get bare, it's time to get creative in the kitchen.  I had bulk sausage in the freezer, eggs and bread in the fridge, and a recipe for sausage and egg casserole.  Breakfast for dinner.  Easy peasy, lemon squeezy.  Interested?  Here's the how-to.


1 lb bulk sausage
6 eggs
2 c milk
1 tsp salt
1 tsp ground mustard
6 slices bread, cut into 1/2-inch cubes
1 c shredded cheddar cheese


Brown sausage and crumble.  Set aside.  In a large bowl, beat eggs; add milk, salt and mustard.  Stir in bread cubes, cheese and sausage.  Pour into a greased 9" x 13" baking dish.  Cover and refrigerate for 8 hours or overnight.  {I made it around 4pm, refrigerated it until about 6:30pm and it turned out just fine.}  Remove from the fridge 30 minutes before baking.  Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean. 


Breakfast for dinner, every now and then, is a fun treat.  And with a whole lotta clementine wedges on the side, who can resist?! 

We have a long list of projects we're hoping to get through this weekend - painting, planting, cleaning.  We're looking forward to more changes around this place. :) 

Hope your weekend is full of things you love!


  1. I need some of that right now.... :)


  2. This is one of my all-time favorite recipes!!!!

  3. oooh!this looks delish! and i too love clemetines:)

  4. Is this the same one you made for Thanksgiving? If so, we tried it all because of your blog!!!

  5. Tasha, it is the same casserole :)