My Sunday school class loves it when I bring them breakfast casseroles…and sausage ones are always they’re favorite. So, on this morning, I made a standard breakfast casserole, but I added cinnamon raisin bread in with the Challah and you know what? It was delicious! The bread was slightly sweet which complemented the sausage and egg mixture beautifully! This fall, you need to try this one morning…or for dinner one night. Enjoy!
This recipe serves six to eight.
1/2 a loaf of Challah torn into pieces (or use Brioche or about 3 croissants)
1/2 a loaf of cinnamon raisin bread torn into pieces
1 pound of breakfast sausage, browned and crumbly (I used Owen’s)
6 eggs, lightly scrambled
2 cups of milk
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 torn raisin bread 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 and milk. 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.
A little savory, a little sweet and a whole lot of delicious!