Peg Leg Mary’s Breakfast Cass-Arr-ole

Take my advice and make way too much of this break­fast! It’s one of those dish­es that tastes even bet­ter warmed up in the microwave over the next few days.

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  • Ingre­di­ents:
  • 6 eggs
  • 1 lb. sausage (mild, sweet, spicy: your call!)
  • 34 cup shred­ded Moz­zarel­la cheese
  • 34 cup shred­ded sharp Ched­dar cheese
  • 1 cup whole milk
  • 1 cup heavy whip­ping cream
  • 1 tsp. salt (prefer­ably Himalayan)
  • 1 tbsp. Worces­ter­shire sauce
  • 12 tsp. pepper
  • 10 slices bread (with or with­out crust)

Coat bot­tom of 9 12 x 13 bak­ing dish with butter.

Brown sausage, drain and roll in paper tow­els to soak up grease.

Cut slices of bread in small squares and line bot­tom of bak­ing dish.

Spread sausage even­ly over bread.

Whisk eggs, milk, cream, Worces­ter­shire, salt, and pep­per in a bowl. Pour on top the bread and sausage.

Sprin­kle cheeses on top (sprin­kles are for winners)!

Spray foil with veg­etable oil and cov­er bak­ing dish. Refrig­er­ate; overnight if possible.

Bake, cov­ered, at 375° for 45 minutes.