Now, darlings, I'm about to share with you a piece of my heart on a platter – my Breakfast Egg Casserole with sausage has been waking up my family for generations. Imagine the golden hues of dawn brushing across the wide-open Midwestern skies. That's the warmth this casserole brings to every breakfast table. It's a solid, hearty start to the day, born from the need to feed a flock of folks quick and tasty, combining fresh eggs from the coop and sausages made from hogs raised right out back. It’s a dish that whispers tales of love and togetherness; every bite takes you back to a time when we all gathered around the table and discussed our plans with the sun just peeking over the horizon. For a family gathering, a potluck or just a comforting start to any day, this casserole holds the essence of home.

Serve it up hot with a side of buttered toast or flaky buttermilk biscuits to sop up the goodness. Fresh fruit or a light citrus salad can add a refreshing touch to balance the hearty richness. If you’re looking to feed a bigger brood, a pan of hash browns or a warm oatmeal casserole with cinnamon and apples will stretch the meal even further.

Servings: 8

Ingredients:

- 1 pound of pork sausage, your choice of mild or spicy for a kick
- 9 large farm-fresh eggs
- 2 cups of shredded cheddar cheese
- 1 cup of whole milk (substitute with 2% if you prefer something lighter)
- 6 slices of day-old bread, cubed
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 2 teaspoons of dry mustard
- A handful of chopped chives for garnish

Directions:

1. Preheat your oven to 350 degrees F and generously grease a 9x13 inch baking dish.

2. In a skillet over medium heat, crumble and brown the sausage until it's fully cooked. Drain the excess grease.

3. Whisk the eggs in a large mixing bowl. Blend in the milk, salt, pepper, paprika, and dry mustard.

4. Spread the bread cubes in an even layer in the bottom of the prepared dish.

5. Sprinkle the cooked sausage over the bread and top with shredded cheese.

6. Pour the egg mixture evenly over the cheese.

7. Let the casserole sit for a moment to let the bread soak up some of the egg, then place it in the oven.

8. Bake for 35 to 40 minutes, or until the edges are bubbling and the top is set and golden brown.

9. Let it rest for about 5 minutes, then sprinkle with chopped chives before serving.

Variations & Tips:

For a little twist, you can add a layer of sautéed vegetables—bell peppers, onions, or spinach—for some extra color and nutrients. If you have leftovers, which I doubt you will, this casserole reheats beautifully in the oven or microwave. Now, if you're looking to prepare this dish the night before, just assemble all the layers, cover it up, and pop it in the fridge. Then, the next morning, all you need to do is bake it. Leave a little extra cooking time if you're starting with it cold from the fridge. This is the type of meal that tastes like home and fills you with the kind of goodness only a family recipe can offer.

Copyright 2016 Cooktop Cove