Our chickens are laying 6-9 eggs a day. Let me tell you, those eggs add up quickly and one can only have so many fried, scrambled and hard boiled eggs. So, yesterday, I threw this casserole together for dinner and my husband loved it. The best part, it used up a dozen eggs and a small baguette that was edging on becoming stale!
Sausage & Cheese Breakfast Casserole
- 1 pound pork sausage
- 12 large eggs
- 2 cups whole milk
- 1/2 cup cottage cheese
- 2 teaspoons ground mustard, such as Colman’s
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces French or sourdough baguette, cut into 3/4-inch cubes
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded Monterey Jack cheese
- Heat sausage in a large frying pan over medium head. Cook, breaking up the meat into smaller pieces with a wooden spoon, until it’s no longer pink and is starting to brown, about 10 minutes. Remove the pan from the heat and let it cool for 10 minutes.
- Place the eggs in a large bowl and whisk until they’re broken up. Add the milk, cottage cheese, mustard, salt, and pepper and whisk to combine. Add the reserved sausage, bread, and cheeses and stir to combine. Pour the mixture into a 13-by-9-inch baking dish and spread it into an even layer. Cover the dish with plastic wrap or aluminum foil and refrigerate overnight or at least 6 hours in the fridge.
- When ready to bake the casserole, heat the oven to 350°F and arrange a rack in the middle. Meanwhile, remove the casserole from the refrigerator and let it sit at room temperature.
- Uncover the casserole and bake until a toothpick inserted into the center comes out clean, about 45 to 55 minutes. Remove the pan to a wire rack and let it cool for 10 minutes before serving.
We are always looking for new ways to use up our egg bounty. What’s your favorite egg based recipe?