Yes, it’s another crowd-pleasing breakfast casserole–a special request from Junior who surprised us with a visit home from university. Though I made this in individual casserole dishes, it can be prepared in a large baking dish, but you’ll have to adjust the cooking time upward a bit. Was Junior happy with his special request? Oh, yes, and those two extra individual casseroles will soon be installed in his dorm room fridge. Go mom!
3 cups milk
12 eggs
1 tsp ground mustard
1/2 tsp ground black pepper
1/2 tsp sea salt
French bread loaf, cubed (about 10 cups)
10 oz fully cooked turkey sausage crumbles (I used Jimmy Dean brand)
1-1/4 cup sharp cheddar cheese, divided
1/4 cup chopped fresh parsley
1) To large mixing bowl add milk, eggs, mustard, black pepper, and salt; whisk to combine
2) To a separate large mixing bowl, add bread cubes, sausage, 1 cup cheese (reserving 1/4 cup), and parsley; pour egg mixture over top and gently mix; cover bowl with plastic wrap and refrigerate 2 hours (or overnight if you think farther ahead than I do)
3) Heat oven to 350 degrees
4) Lightly oil 6 individual casserole dishes; divide egg-bread mixture between casserole dishes and bake in oven 40 minutes until golden brown and just firm in center; scatter reserved 1/4 cup cheese over casseroles and bake additional 3-5 minutes until cheese melts; remove from oven and dig in!
Servings: 6-8
TAMARA LEIGH: The Kitchen Novelist 