Food Historian

From the Kitchen of: Judie Warner

This recipe was shared with me when we first moved to Florida in 1973 by a lovely friend from Texas. It has become a mandatory brunch dish, and when I attempt to substitute something different my entire family rebels.

Note: make this Breakfast Casserole a day ahead as it needs to sit overnight in the refrigerator.

Ingredients

• 1 package Regular or Hot Flavor Jimmy Dean Pork Sausage
• 10 eggs, lightly beaten
• 3 cups milk
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 6 cups cubed bread (crusts may be removed)
• 2 cups shredded sharp Cheddar cheese (I always use more)
• 1/2 teaspoon black pepper

Method

• In large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink.
• In large mixing bowl, combine eggs, milk, mustard and salt; stir well.
• Distribute half the bread evenly in a buttered 9-x 13- x 2-inch baking dish.
• Sprinkle with half the pepper, half the cheese, and half the sausage.
• Repeat layering using remaining bread, pepper, cheese, and sausage.
• Pour egg mixture evenly over casserole.
• Refrigerate overnight, and remove 1 hour before baking.
• Sprinkle top with paprika, and more cheese if desired.
• Bake uncovered at 325 oven approximately 1 hour, or until eggs are set. You can check if it is done by inserting a knife into the center, if it comes out clean it is done.
• Tent with foil if top begins to brown too quickly.
• Let casserole sit 15 minutes before serving.