During the Christmas season a variation on this breakfast casserole makes its way out of the fridge on Christmas morning and at far flung family celebrations as a treat for the morning after whatever celebration has just transpired. Given its comfort food quality and its great taste, why not move it into more regular rotation, then?
This makes a decent sized casserole, figure 9 inch square or maybe 11×7 or something equally similar. It’s good reheated so make the whole thing.
You’ll need to get your toaster going for this. You could use stale bread if you have that hanging around. But that’s really a matter of timing. Once toasted cut the crusts off and then cube. Butter the pan you’ve decided to use and layer the bottom with your bread cubes.
In a bowl whisk together milk, cream, eggs, egg whites, salt, pepper, mustard, and garlic powder. Mix well and pour over the top of the bread cubes already in the casserole dish. Distribute the sausage and mushrooms atop the bread and egg mix. Spread the cheese over the top of the casserole. I used a variety of cheeses here. Basically a clean up of the leftovers in the fridge.
Cover the casserole dish with some plastic wrap and refrigerate for at least half an hour and no more than twelve hours. When you’re ready to eat; remove from oven and bake at 325 degrees F for 40 to 50 minutes, or until the center is just set. Allow to set for about five minutes before serving.
For a 9×9 or 11×7 casserole you’ll need the following:
- Butter (for greasing dish)
- 12 Ounces Breakfast Sausage
- 4 Ounces Mushrooms
- 2 Ounces White Wine
- 6 Slices of Bread – Toasted and Cubed
- 2 Eggs and 3 Egg Whites (Or 4 Eggs)
- 1 And 1/4 Cup Milk
- 1/4 Heavy Cream
- 1/2 Teaspoon Pepper
- 1 Teaspoon Salt
- 1 Teaspoon Ground Mustard
- 1/2 Teaspoon Garlic Powder
- 1 and 1/2 Cups Cheese