Wednesday, September 30, 2009
Breakfast Casserole (modified from the Cotton Country Cookbook)
1 loaf of bread, torn or cut into cubes (we use homemade sourdough bread, but anything will work)
1 lb. sausage or bacon, cooked and crumbled
2 cups shredded cheddar cheese
2 1/2 cups milk
1 tsp. salt
1/2 tsp. pepper, opt
In a greased 9x13 glass baking dish spread bread cubes evenly over the bottom. Next sprinkle the meat and then the cheese over the bread.
In a medium mixing bowl whisk eggs, milk, salt and pepper. Pour evenly over other ingredients in baking dish. Cover with foil and refrigerate overnight.
When ready to bake, place baking dish in a shallow pan (I use a cookie sheet) of water. Bake at 350 degrees for 45 minutes. Remove foil and bake 15 minutes longer, or until lightly browned. Cool for 10 minutes before serving.
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