This recipe has evolved in my family throughout the years. It started in a cookbook from our church published in 1984. My mother gave me a copy of that cookbook when I got married in 2000. She had carefully taken all her notes and copied them into the cookbook, and I treasure it dearly. The only “note” next to this recipe is a check mark in pencil to tell me that this (out of the 8 breakfast casseroles) is the one she makes.
But that is not entirely true, for I know my mother is a “recipes are only suggestions” kind of cook. My sister has taken the time to measure and update the recipe to what is really made in the Sheldon home. We have it at Christmas and Easter brunch every year.
(Inspired by St. Thomas Aquinas Parish Foods for All Seasons and perfected by Sarah Kisling)
2 Pounds Breakfast Sausage (I use my Quick and Easy Turkey Sausage)
4 Slices Bread (any kind) torn in small pieces
2 Cups Milk (Whole Milk, Skim, and 2% all work well)
1 Teaspoon Salt
1 Teaspoon Dry Mustard
1 1/2 Cups Shredded Cheddar Cheese (divided)
- Brown the sausage and drain the excess fat. Set Aside.
- Beat eggs with milk, salt, and dry mustard.
- Add cooked sausage and bread, and half the cheese (3/4 cup) and stir.
- Pour into a greased 9 x 13 pan, cover and refrigerate overnight.
Day 2 (1 hour before serving)
- Preheat oven to 350 degrees Fahrenheit.
- Place casserole in oven uncovered and bake for 30 minutes.
- Top with remaining 3/4 cup cheese and bake 15 more minutes until the casserole is set in the middle.
- Let rest 5 – 10 minutes before serving.