Are you looking for an easy breakfast to serve on Father’s Day you know everyone will love? This sausage and egg casserole is perfect for brunches or special occasions. You spend 10 minutes prepping the casserole the night before and then pop it in the oven the morning of for an hour. It is so easy to make and perfect for beginner cooks.
The secret to a delicious casserole is in the sausage, cheese and bread. I love the spicy sausage at Whole Foods which is nitrate free and has a kick. The cheeses I use are an aged cheddar without any coloring or additives and a cheddar and jack blend. Mixing two cheeses creates a richer flavor.
I recommend a whole wheat or multigrain bread for all the minerals and vitamins. The bread softens overnight and can give the casserole a little crunch if it crisps on top of the casserole.
1) Brown the 1 1/2 pounds of sausage with some onions and garlic. Coat the casserole dish with butter and place the sausage on the bottom. Do not add the liquid or drippings from the sausage. I use a 9 x 13 inch glass pan since I try to avoid cooking with aluminum.
2)Crack 9 eggs and beat with 3 cups of milk. Add 1/2 to 1 teaspoon of dry mustard depending on how strong the mustard powder is and a pinch of salt ( preferably oregano and sage sea salt). Mix and then add the 1 1/2 cup of cheddar cheese. Pour over the sausage.
3) Sprinkle torn bread over the top and place in refrigerator over night.
4) Bake at 350 degrees for 1 hour.
Note: The recipe was adapted from Marny Dorman’s original recipe. I added the onions and garlic for the anti-inflammatory properties and flavor as well as specified more organic, healthy ingredients.