Egg Brunch Casserole

Another breakfast casserole.  This is an oldie that Tyra and I made when we had our Tea Room.  We served it with a hot curried fruit and a spinach salad on the side.

It's easy, simple and one of those dishes you can pretty much prepare the night before serving.

 
White bread is called for and over the years I have used different breads for this recipe and I keep going back to the grocery store white sandwich bread.  It's cheap and soft, and there are certain things that cheap, white sandwich bread is best for; peanut butter and jelly sandwiches, grilled cheese and this casserole, oh, and fried Bologna sandwiches.

Shredded Cheddar cheese is layered on next.  Of course you can use any cheese you like but I prefer a sharp Wisconsin Cheddar

Sliced Kielbasa-style smoked sausage that you cook then slice.  I used Eckrich.  The original recipe called  for a pound of smoked sausage but just like a can of coffee is no longer a pound of coffee, this sausage is now packaged at 14 ounces; so just get the 14 ounce package and don't sweat over the other 2.  Can you even buy coffee in the can anymore?  Hmmm...

Mix the eggs, 1/2 cup of the milk, mustard, marjoram and basil together.

Pour this mixture over your bread, cheese and sausage.

Cover the casserole with foil or a lid if you pan has one.  I would normally use a glass casserole dish but I was taking this to work and this metal pan was easier to transport it.  Slip it in the refrigerator overnight.

The next day prior to serving, pre-heat the oven to 350°F.  Dilute the soup with 1/2 cup milk and pour over the casserole.  Bake for 1 hour.

Egg Brunch Casserole
Serves 10 to 12


Ingredients:

Night before:
8 slices white bread
2 cups grated cheese
1 pound Kielbasa 
4 eggs
1/2 cup milk

2-1/2 tsp. dry mustard
1/2 tsp. dry marjoram
1/2 tsp. dry basil
 Day of Serving:
1 can cream of mushroom soup
1/2 cup milk
1/2 tsp. salt


Mise en Place:

• cube bread
• grate cheese
• brown  sausage whole, then cut in 1/2" pieces
• crack eggs in medium mixing bowl
• measure out 1/2 cup of the milk
• measure out herbs

Method:
The night prior to serving:
Prepare an 8" x 12" baking dish by spraying with vegetable spray.  Place bread cubes in the bottom of the baking dish.  Sprinkle cheese evenly over bread.  Layer sausage pieces on top of cheese.

Whisk the eggs, 1/2 cup of milk and herbs in the mixing bowl.  Pour mixture over the ingredients in the baking dish.  Cover with foil and refrigerate overnight.

Day of serving:
Preheat oven to 350°F.  Remove baking dish from the refrigerator.  In a mixing bowl dilute the soup with the other 1/2 cup milk and add the salt.  Pour over top of baking dish.  Bake for 1 hour or until the top is golden brown.