Andy told me he would be making his breakfast casserole this morning. He had never made this signature dish in our five years together, so hm… but here’s his recipe:
Lay bread slices in one layer on bottom of greased baking dish, pour over the bread a mixture of eggs and half & half. Cover with crumbled breakfast sausage (bulk sausage, the kind that you buy in a crimped tube), and sautéed onions, bell peppers, and tomatoes. Top with shredded cheese.
Andy let it soak in the refrigerator overnight. Then he baked it for about a half an hour the next morning. The flavors were good, but the bread was soggy. If we were to do it again, I would say don’t leave it in the fridge overnight; just make it in the morning, and cook it in a hot oven (400°) for at least 45 minutes. I would like to try it again, but I’d want to make sure the soaked bread got fully cooked, like French toast.
Daniel Greene 
Comments welcome