Things are settling down and cranking up for us around here these days. We’re finally getting into some routines, making some friends, and building our life here. As for my husband’s Chiropractic practice, things are slowly but surely falling into place. He is doing a health and wellness series of classes at the YMCA in March and has another really exciting opportunity coming up the first week of March. I can’t wait to share more about it but I don’t want to say anything until it’s finalized!
As for me, I’ve still been busy cooking. And cleaning. And running errands. And taking care of two really cute boys that call me Mom. Over the weekend we had some family visiting for the long weekend and I decided to whip up some yummy breakfast casserole for everyone. I felt a little bad because I was running late (literally, running at the gym) so breakfast was later than I hoped. Fortunately, nobody minded as soon as they tasted the casserole. I came up with the recipe on my own and it is certainly a winner! Whether it’s breakfast, brunch, dinner, snack, whatever, it’s amazing.
The flavor is strong, the texture is light and fluffy, and it goes well with pretty much every type of breakfast food. Plus, it’s quick and easy to whip up the night before and as long as you remember to put it in the oven at the right time, breakfast is a cinch the next morning!
- 1 loaf of French Bread (you will have some left over)
- 1 lb. ground sausage, cooked
- 7 oz. cubed ham (about 1-1½ cups)
- 8 eggs
- 2½ cups milk
- 1 tsp. salt
- ½ tsp. pepper
- 2 cups cheddar cheese, shredded
- Slice the french bread into 1½ inch thick slices. Generously butter the bottom of every slice and place butter side down in a 9 x 13 baking dish.
- Combine eggs, milk, salt, and pepper in a bowl and whisk until completely smooth and light.
- Sprinkle 1 cup of cheese on top of the bread, followed by the cooked sausage, ham, and egg mixture. Be sure to pour the egg mixture over evenly. Sprinkle remaining 1 cup of cheese on top.
- Cover pan with foil and place in refrigerator overnight, or at least 8 hours.
- In the morning, remove the pan from the fridge and set at room temperature for about 15 minutes while the oven preheats.
- Place in a preheated oven at 375 degrees, covered, for about 35-40 minutes. Remove the foil and allow to cook about 10-15 minutes more, or until the cheese is melted and golden and the meat is lightly golden. The middle of the casserole should not be liquidy.
Another note, pour the egg mixture evenly over the bread and you may have to spread the meat out equally before sprinkling with cheese.