Another blog post from Kazden…
My last assignment for my Culinary Arts class was a Breakfast Casserole. After watching the class video about how to make this dish, I decided to switch some of the ingredients out for other things that we had on hand. These substitutions made it a little quicker, better tasting (in my opinion) and I also cut the recipe in half because I didn’t want to make such a big batch. I kind of wish I would have made the larger portion because it was such a delicious meal. This casserole can be put together up to 24 hours in advance. You can use different kinds of meats or cheeses to change the flavors. This would also work great for Dutch oven cooking.
Breakfast Casserole
- 1 1/2 cup cubed bread
- 1 1/2 cup tater tots (defrost if frozen)
- 1 cup sausage (brown or defrost if frozen)
- 1/3 cup grated cheese
- 5 eggs, beaten
- 1 cup milk
- 1-2 tablespoons butter
- Salt and pepper to taste
In an 8 x 8 casserole dish, spread butter on the sides and bottom. In a medium bowl, beat eggs with the milk. Layer all ingredients in the order listed and finish with salt and pepper. Bake in a preheated 350 degree oven 35-45 minutes or until eggs reach desired doneness or the internal temperature is 160 degrees.
Using any kind of bread, cut to crouton size. Using a bread knife comes in handy for this job.
Spread butter on the bottom and up the sides of the casserole dish.
Spread out bread cubes evenly.
Crumble hash browns and spread evenly.
Spread out sausage evenly.
Grate cheese evenly over ingredients.
Pour egg and milk mixture over the top of the ingredients.
Salt and pepper to taste.
Let cool at least 5 minutes before serving.
