Andy’s Breakfast Casserole

Andy's Breakfast Casserole

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.






One response to “Andy’s Breakfast Casserole”

  1. […] made this last weekend for the first time. Andy had made his breakfast casserole a month before, and I’d been disappointed in the soggy bread, so I had to try doing it […]


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