Brunch Sausage Casserole
As a working mom with a stay at home dad hubby, I don't get to cook too often...  I know, I know, I have it pretty good BUT I like to cook...
...sometimes, on the weekends.  
So, for father's day, because our daughter is two years old, and because I had no idea what else to get him, I thought I'd make Steve (hubby) some great meals.

I have been wanting to make this casserole but did not have an occasion...until now!  We had bought the Jimmy Dean sausage tube a while ago and then threw it in the freezer for a while longer.  In recent weeks, it had been moved to a precarious spot where it would fall out everytime you opened the freezer - the universe was telling me to cook it.
The menu took shape based on what we had in our freezer and fridge as well as flipping through all the magazine pages I've torn out and saved.  For breakfast, a Brunch Sausage Casserole and a Fruit Salad with Candied Ginger.
This recipe can be prepared the night before so that you don't have to spend your morning cooking.  You can enjoy the company of your family.  So Saturday night I made the casserole:
Brunch Sausage Casserole (Serves 4-6)
  • 1 16oz Jimmy Dean Sausage (cooked, crumbled, and drained on a paper towel)
  • 4 cups cubed day old bread
  • 2 cups shredded sharp cheddar cheese
  • 10 eggs (slightly beaten)
  • 2 12oz cans evaporated milk
  • 1 teaspoon dry mustard (the dry seasoning)
  • 1 teaspoon salt and pepper
  • ¼ teaspoon onion powder
  • 1/2 cup sliced mushrooms
  • 1/2 cup peeled chopped tomatoes
Place bread in the bottom of a greased cake pan.  Sprinkle the cheese over the bread.  Combine in a bowl the eggs, milk, mustard, salt, pepper, and onion powder and pour the mixture over the cheese.
Sprinkle the sausage, sliced mushrooms and chopped tomatoes on top.  Cover and refrigerate overnight.
The next morning, uncover and bake the casserole for 55-60 minutes at 325 degrees.  Keep the foil cover and place back on the casserole the top starts to brown too quickly.
The next time I make this recipe, I may try to "skinny" it up by using less eggs or sausage. Or to "mex" it up by adding diced chiles and using pepper jack cheese.  You could also spinach or diced zucchini for a bit more of veg.  It is yummy regardless so I may not mess with it...depends on my mood.

I like that you can make this the night before and then just toss it into the oven in the morning. The only catch I have found is when we have company over for a weekend and this type of dish would be ideal, we're always busy the night before either going places or making a big dinner so I never actually end up making anything the night before...I usually just make a big scramble the next morning or hope that someone suggests going out :)

Fruit Salad with Candied Ginger
I threw in what we had: 2 peaches, 2 mangoes, 2 kiwis, the rest of the strawberries and 1.5 bananas. The key is to dice up about a tablespoon of crystalized ginger (ours is from Trader Joe's) and then simmer that in 1/4 water for a few minutes then blend it and toss with the fruit. I also added a squeeze a lime when I cut the bananas to keep them from browning.

AuthorHeather Ward