I LOVE breakfast casseroles!! I didn't realize how much I loved them until I was on tour with Women's Concert Choir and we would stay in host homes. After some of our host homes made a wonderful casserole for breakfast, I was spoiled!! It was my favorite thing to have in the morning!! I have tried some different recipes, but I finally came across this recipe in an old church cookbook from Leroy Community Chapel, where I grew up going to church, and I love it!! Some recipes call for lots of bread, and I don't like that mushy texture. This one only calls for 2 pieces of bread, and that seems to work just fine!! It has sausage and mushrooms and cheese, which are all favorites in this house!! I admit I have made it a little too much, and I think Tad is a little sick of it!! But we had it for dinner the other night, and Maddy would have finished off the whole pan if I let her!! So, if you love meaty breakfast casseroles, then this recipe is for you!!
Egg and Sausage Casserole
Leroy Community Chapel Cookbook (old one!!)
1 lb. sausage
2 c. milk
1 tsp. dry mustard
1 cup grated cheese (1/2 cup cheddar, 1/2 cup Swiss) (I usually just use all cheddar)
2 slices bread, cubed
1 tsp. seasoned salt
1/2-1 onion, chopped (depending on how much onions you want in it)
1 small can mushrooms, drained
1. Cook and drain the sausage. Add in the onions and mushrooms and cook until the onions are soft.
2. Beat eggs and milk, and add dry mustard and seasoned salt. Add to the milk mixture the sausage, onions, mushrooms, bread, and cheese.
3. Bake in a 13 by 9 inch glass pan, uncovered, for 45 minutes at 325 degrees. You can also mix this up the night before and then just cook the next morning. This is what I always do!! Love to make things ahead!!
This is a keeper!! It makes the house smell wonderful too!! You can serve with toast, fresh orange juice, and coffee! Or whatever suits your fancy!!!