Most Excellent Breakfast Casserole

SUBMITTED BY: EDANCE98

"We make this recipe every year for our Christmas open house."

PREP TIME	45 Min
COOK TIME	45 Min
READY IN	14 Hrs 50 Min

SERVINGS & SCALING

Original recipe yield: 9 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 pound ground pork sausage
1 pound bacon
4 cups milk
8 eggs
12 slices white bread, crusts trimmed
2 tablespoons butter, softened
3 small onion, chopped
6 slices processed American cheese, shredded

READ REVIEWS (21)

DIRECTIONS

Place sausage and bacon in two large, deep skillets. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
Butter one side of six slices of the bread. Placed slices butter side up in the bottom of a 9x13 inch baking pan.
In a large bowl, stir together cooked sausage and bacon with onion and cheese. Place half of his mixture on top of buttered bread. Then add another six slices of bread (no butter). Add remaining meat/cheese mixture. Beat together milk and eggs; pour over top of casserole. Cover with foil and refrigerate overnight.
The next morning: preheat oven to 425 degrees F (220 degrees C).
Bake, covered, in preheated oven for 45 to 60 minutes.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 12, 2004 by NAVYWIFE34

I made this for Easter brunch for 20 big Navy guys, they absolutly loved it. I made two huge pans and they both came out perfect. I was very happy that the middle did not come out soggy. One of the pans I ended up baking a bit longer and it was still excellent. I did make some modifications that went well. I put almost a pound of mild cheddar cheese in each casserole. Six slices was not nearly enough for my Wisconsin raised husband. I didn't exactly trim the bread well and it didn't make a difference. All I used was one small onion for one of the casseroles. 3 seemed way to overpowering. The other casserole I left without onion. What I would suggest for others is spray the bottom of the pan with cooking spray just "incase". Also, you can use less egg/milk and still end up with a good casserole.

6 users found this review helpful

Reviewed on Dec. 28, 2003 by MSPARKLES

This recipe was terrible. 3 Onions? I used 2 and that was plenty. But, the worst part was that the casserole was extremely soggy. After cooking it for 2 hours (until the top and bottom were nearly black) the casserole was still very soggy in the middle. (My oven temp. is accurate too.) I think the recipe has potential. Maybe use half of the milk. I tried turning the oven down and letting it cook for 2 hours, so I do think it is a problem with the 4 cups of milk. Still, I'm not daring enough to try it again. What a waste.

6 users found this review helpful

Reviewed on Dec. 22, 2002 by WANNAPLAY5

this is so easy to fix and great to have in the morning for company or just your family. this can be made the night before so you only have to get up and bake it.

4 users found this review helpful

MORE MEMBER REVIEWS

ADVERTISE WITH US

NUTRITION INFORMATION

Servings Per Recipe: 9

Amount Per Serving

Calories: 804

Total Fat: 65.6g
Cholesterol: 291mg
Sodium: 1346mg
Total Carbs: 25.5g
Dietary Fiber: 1.1g
Protein: 26.7g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

User Name	Password

Remember me? Forgot password?