Monday night was my night to cook dinner for my community group, and I made breakfast for dinner, because it's my favorite! I made biscuits, this hash brown casserole, and a breakfast casserole. While the hash brown casserole was in the oven baking, I was putting together the breakfast casserole, which was a recipe I had never made before. I had mixed all the ingredients together and then my heart sank when I read the next line: Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight. Refrigerate for 8 hours?!? Community group started in just a few hours! What was I going to do? I went ahead and poured it and wrapped it, put it in the freezer and prayed to the casserole gods. It was in the freezer for about 40 minutes before I baked it. When it came out it looked a little funny to me. I'm used to breakfast casseroles being very fluffy, and this one was more flat and dense. I don't know if that was just the recipe or due to my mistake. I was nervous about how it would taste, but the little bite I tested seemed fine, and when I went to help clean up after community group was over, this was what the dish looked like:
People had gone back for seconds and ate it all up! So I guess it turned out ok!
- 1 lb. ground pork sausage
- 1 tsp. mustard powder
- 1/2 tsp. salt
- 4 eggs, beaten
- 2 cups milk
- 6 slices white bread, toasted and cut into cubes (I used wheat though)
- 8 oz. shredded cheddar cheese
- Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
- In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set.