Egg Casserole

All the king’s hors­es and all the king’s men can’t make this casse­role. You’re on your own.


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  • Ingre­di­ents:
  • 10 slices bread, crust removed and cubed
  • 1 lb. browned sausage, drained and rinsed
  • OPTIONAL: Use spicy sausage, or add flaked pep­per, or your favorite hot stuff for heat
  • 12 cup grat­ed Moz­zarel­la
  • 12 cup grat­ed Ched­dar cheese
  • 6 eggs, beat­en
  • 1 cup whole milk
  • 1 cup Half & Half cream, or whip­ping cream
  • 1 tsp. salt
  • 12 tsp. pep­per
  • 12 tsp. Worces­ter­shire

Grease a 9×13 casse­role dish with short­en­ing or but­ter.

Line bot­tom of dish with cubed bread. Add sausage over bread. Add cheeses. 

Using a blender, mix eggs, milk, cream, salt, pep­per and Worces­ter­shire one at a time. Pour over the sausage and bread imme­di­ate­ly.

Spray a sheet of foil with cook­ing spray and cov­er.

Refrig­er­ate overnight to let the bread soak every­thing up.

Bake, cov­ered, at 350° until the cen­ter is firm; about 45 min­utes.

For Maximum Ossim:

Cut into squares and freeze; microwave to eat. Bet­ter than sog­gy microwave crois­sants!