I love Easter! Really... I love anytime my family gets together to celebrate anything! So this is what I call our "Breakfast of Champions". Ok, well maybe we're not champions but we're still hungry. This is easy to make, can be made the night before and it is sooooo easy! You can get up, enjoy breakfast, go to mass and then come back and eat another fabulous meal! I know EVERYBODY has their own version of this Italian Sausage and Egg Casserole but nonetheless, this one is delicious!
Italian Sausage and Egg Casserole
Also known as…Easter or Christmas Breakfast!
8 slices Hawaiian bread, cubed
¾ pound grated cheddar cheese
1 and ½ pounds bulk sausage
4 eggs
2 ½ cups milk
¾ tsp Dijon mustard
1 can cream of mushroom soup
¼ cup dry vermouth
3 ounce can sliced mushrooms
Freshly grated Romano cheese
Spray pam in a 9x13 pan. Cube the bread and put in pan. Place grated cheese on top of bread. Saute sausage and drain so very little fat is left. Spoon over cheese. Beat the 4 eggs with the mustard, add the milk. Pour over the sausage, cheese and bread. This can be made the night before at this point and covered and put in fridge. Mix the mushroom soup with the mushrooms and dry Vermouth and pour over sausage mixture when you are ready to bake. Sprinkle with the Romano cheese. Bake at a 325 degree oven for about an hour. Test the eggs with a toothpick.
This is a crowd pleaser and it’s nice that you can make it the night before!
Also known as…Easter or Christmas Breakfast!
8 slices Hawaiian bread, cubed
¾ pound grated cheddar cheese
1 and ½ pounds bulk sausage
4 eggs
2 ½ cups milk
¾ tsp Dijon mustard
1 can cream of mushroom soup
¼ cup dry vermouth
3 ounce can sliced mushrooms
Freshly grated Romano cheese
Spray pam in a 9x13 pan. Cube the bread and put in pan. Place grated cheese on top of bread. Saute sausage and drain so very little fat is left. Spoon over cheese. Beat the 4 eggs with the mustard, add the milk. Pour over the sausage, cheese and bread. This can be made the night before at this point and covered and put in fridge. Mix the mushroom soup with the mushrooms and dry Vermouth and pour over sausage mixture when you are ready to bake. Sprinkle with the Romano cheese. Bake at a 325 degree oven for about an hour. Test the eggs with a toothpick.
This is a crowd pleaser and it’s nice that you can make it the night before!
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