We had a wonderful day today. Tonight, I taught my sister-in-law Julie a classic favorite from my mom, Susan Gons: Sausage Egg Casserole. It’s my favorite Sunday morning dish because I can make it on Saturday night and throw it in the oven as I’m getting ready on Sunday. It’s also a great dish if you get asked to bring something to a brunch or as a Sunday School treat.
10 slices of bread (or just enough to fit in the bottom of the pan)
2 Tbsp. butter
1 3/4 c. milk
1 tsp. salt
1 tsp. pepper
1 tsp. basil leaves
1 tsp. parsley leaves
1/2 tsp. dill weed
2 c. cheddar cheese
1 lb. cooked sausage (or your favorite breakfast meat)
8 oz. jar mushrooms (or fresh, if you saute them before adding them to the pan)
Butter your casserole dish or 9×13″ pan. Place the bread in the bottom of the dish (feel free to remove the crusts first). Meanwhile, cook sausage until no pink remains.
Mix together milk, eggs, salt, pepper, and spices and pour over bread in dish. Sprinkle cooked meat, mushrooms, and cheese evenly over the top and push down into the egg mixture.
At this point, you can refrigerate the dish overnight.
Bake at 350F for 1 hour. Serve hot.
Thanks, Mom, for this one!