All hail the breakfast casserole!
You ladies know how much I adore a good breakfast casserole recipe. They’re perfect to make ahead the night before when you have overnight company, they travel well (hello potlucks!), they’re excellent for dinner alongside a big green salad and if you need to drop off a meal with a friend (maybe they just had a new baby?), this is simple to give.
For today’s recipe, I took three of my favorite things and added them in with some scrambled eggs: breakfast sausage, cheddar cheese and Challah (a yummy Jewish bread that’s slightly sweet!). Plus, there are some chopped green chiles in there for good measure. Positively delicious!
This recipe serves six to eight.
1 loaf of Challah torn into pieces (or use Brioche or about 6 croissants)
1 pound of breakfast sausage, browned and crumbly (I used Owen’s)
6 eggs, lightly scrambled
2 cups of milk
1 (4 oz) can of chopped green chiles
2 cups of shredded cheddar cheese
Preheat your oven to 350 degrees.
Grease (I used Pam) a 9×13 casserole dish.
Take your torn Challah and place it down in your casserole dish. Next, place your browned sausage down over the bread. Set aside.
In a bowl, whisk together your eggs, milk and chiles. Stir in your shredded cheddar cheese. Pour this egg mixture down over your bread and sausage.
At this point, you could cover and refrigerate overnight or you could immediately pop it in the oven.
This casserole bakes uncovered about 55 to 60 minutes.
Remove from oven and allow to sit about five minutes before cutting into squares and serving.
You just cannot miss with this dish! Try it this weekend!