Breakfast Casserole
A few years ago while working as a graduate assistant, attempting to ward off more debt, I met a wonderful assistant professor named Claire. She was and I know still is a lovely woman with a zest for life. One morning while giving a final, I popped in to relay some news and was greeted by my first taste of the wonder that is a breakfast casserole. I immediately asked what was the recipe and couldn't wait to get home to make it. It has become one of my staple meals for when friends and family visit or just when I'm feeling super lazy that week. I dubbed this recipe with a few tweaks Claire's Breakfast Casserole in honor of her bubbly personality. Here is how I make it...
Ingredients
1/2 lb of pork sausage
6 strips of bacon
6 eggs
1 cup of milk
4 cups of bread (cubed)
2 cups of shredded cheddar cheese
2 large potatoes
1 medium yellow onion
1 teaspoon of salt
1 teaspoon of black peppr
Directions
1. Chop the onion into thin rings, then peel and cut the potatoes into bite-sized chunks. In a large skillet with a tablespoon of oil and butter, cook the onions over medium heat until soft. Remove the cooked onion from the pan and allow them to cool completely.
2. In the same skillet, brown the potatoes until just fork tender. Allow cooling, then repeat the cooking and cooling process with the sausage and bacon as well.
3. Cut or tear your bread into bite-sized cubes. Line a 13x9 inch with at least an inch & half depth with aluminum foil and spray with non-stick cooking oil.
4. Layer your ingredients starting always with the bread on the bottom. Next, evenly distribute the sausage, then the onions, potatoes, chopped bacon, and finally a layer of cheese over the top.
5. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the top.
6. Bake at 375 degrees in a preheated oven for 20-30 minutes or until the cheese has melted and the edges are crisp.
*The preferred method is to cover with plastic wrap and place in the fridge overnight to allow the egg/milk mixture to be absorbed by the bread. It will create a fluffier bottom layer.
7. Slice and Eat!
Storing and Reheating
This recipe yields about 14 single servings. Once cool, you can cut them into any even portion sizes and wrap in plastic wrap or parchment paper. Store in the freezer inside of a freezer bag for up to a month or in an airtight container in the fridge for up to 5 days.
When reheating from frozen in the microwave, cook on high for 3-5 minutes on a microwave safe plate. For the conventional oven, wrap each piece in foil and bake at 375 for up to 30 minutes.
Tips and Combinations
Please use the overnight method, it makes a real difference. If you are short on time feel free to bake it right away, but you will miss out on an extra level of texture when the bread hasn't fully absorbed the eggs and milk.
This particular version is really meaty. I am always on the go, so having a good breakfast is key to success. Try it with bacon, spinach, and tomatoes for a classic frittata taste. You can go full on veggie blast with roasted red peppers and squash. You have so many opportunities to cater this one to your guests. Even the bread is somewhat optional...... well I think the bread makes it but if you are like my wheat intolerant friend go with an alternative.
I've made this casserole in so many different ways that I don't think there is a combination that doesn't work. You can even go breakfast for dinner by using chicken as the meat and topping it with an alfredo sauce. Go ahead experiment, you know you want to!
Cook.Discuss.Reflect
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