Father Tim's Christmas Morning Breakfast Casserole Recipe
Ingredients
| Nonstick cooking spray for the baking dish | ||
| Ground pork sausage | 1 pound | |
| 1/4 cup chopped shallots or green onions | ||
| 10 pieces challah or white bread, torn into small pieces | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
| Shredded monterey jack cheese | 1 Cup (16 tbs) | |
| Eggs | 8 Large | |
| Milk | 2 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Dry mustard | 1 1/4 Teaspoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
Directions
Goat a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
Place the sausage in a large skillet over medium heat and brown the sausage, stirring, until it crumbles.
Add the shallots a few minutes before the sausage is done.
Drain the sausage and shallots on a paper towel—lined plate.
Place the torn bread pieces in the baking dish and sprinkle the cheese evenly over the bread.
Spoon the sausage evenly over the cheese.
In a medium bowl, whisk the eggs, milk, salt, mustard, and Worcestershire sauce together.
Pour evenly over the sausage and bread mixture.
Cover and chill the casserole for at least 4 hours, or up to 8 hours.
When you are ready to bake the casserole, preheat the oven to 350°F.
Remove the dish from the refrigerator and allow it to come to room temperature for at least 30 minutes before baking.
Bake for 45 minutes, or until set.
Place the sausage in a large skillet over medium heat and brown the sausage, stirring, until it crumbles.
Add the shallots a few minutes before the sausage is done.
Drain the sausage and shallots on a paper towel—lined plate.
Place the torn bread pieces in the baking dish and sprinkle the cheese evenly over the bread.
Spoon the sausage evenly over the cheese.
In a medium bowl, whisk the eggs, milk, salt, mustard, and Worcestershire sauce together.
Pour evenly over the sausage and bread mixture.
Cover and chill the casserole for at least 4 hours, or up to 8 hours.
When you are ready to bake the casserole, preheat the oven to 350°F.
Remove the dish from the refrigerator and allow it to come to room temperature for at least 30 minutes before baking.
Bake for 45 minutes, or until set.
Chef
