Sometimes you just need something comforting and familiar. Like a breakfast casserole. You know, like the one your grandmother made. And your mother. Chances are you’ve made it a dozen times too.
Sometimes you just need to feed the masses. We are blessed to have a few more Littles in our midst this weekend. The Kravitz’s are out of town and trusted some of their Littles to us over the holiday weekend. Bedlam and chaos? Au contraire, mon frère. If I’ve said it once I’ve said it a hundred times, “it’s easier to have eight children in the house than four.” Ask me if I still subscribe to this theory on Monday…
And for the record, there are only six children actually partaking in the Labor Day Sleep-Over Extravaganza. At one point; however, we did have enough children chez Schell to play Capture the Flag. That’s more children than we have beds, in case you were wondering.
Which brings me back to the breakfast casserole. I need to feed the masses, friends. Quickly and efficiently. Oh, and it would be helpful if everyone enjoyed the offerings. Voilà – the perfect time to present the the classic sausage, eggs and cheese casserole. I just finished making mine for tomorrow morning. I bet you have everything on hand to have one ready for the long weekend too.
You probably don’t need a recipe, but if the quantity of ingredients is fuzzy in your mind (like it was mine), here’s the classic version. It’s in almost every church and league cookbook I own, but I pulled my Daily Bread Cookbook off the shelf this morning. The Daily Bread is a cookbook benefitting the Baylor All Saints Medical Center in Fort Worth. I picked it up a couple years ago when Husband’s mother was hospitalized there. Do any of my Fort Worth peeps know the cookbook? Let me know what you think.
(from grandmothers everywhere, but specifically The Daily Bread Cookbook)
1 dozen eggs
1 tsp. dry mustard
1 lb. sausage
White sliced bread, one loaf (I used 4 left-over hamburger buns!)
1 1/2 cups cheddar cheese
2 cups milk
1 tsp. Worcestershire sauce
1 onion, chopped
Butter or spray a large casserole dish. Blend eggs with milk and cheese; season with dry mustard and Worcestershire sauce. In a skillet, brown the sausage with the onion. Drain on paper towels. Cube a loaf of bread and spread pieces in the greased casserole dish. Sprinkle the sausage and onions evenly over the bread. Pour the egg mixture evenly over the bread and sausage. Cover with foil and refrigerate overnight. Bake the next morning at 375 degrees for 30-45 minutes.
Y’all have a safe and blessed Labor Day Weekend.