Ever had one of those days where breakfast might be the only answer, even at dinner time? That’s the type of day it is here today, and this is one of my favorite breakfasts for any meal! It may be known to some as a sausage breakfast casserole or an egg dish, but if you were raised a Lutheran girl in Wisconsin, it’s church basement casserole.
You see, when I was younger, this was Easter morning breakfast every year. Women from the church would each make their favorite recipes and bring them to the church early on Sunday morning. We’d have to sit through the early morning service with the smells of bacon, sausage, eggs and cheese wafting up through the stairwell and filling the sanctuary. After the service was done, it looked like the running of the bulls as everyone descended for their slice of the ultimate breakfast dish.
Unlike many of the recipes I saw as a child, this one can be made easily in a few minutes, it doesn’t require soaking overnight. I’m sure it’d still be great if it did soak overnight, but we aren’t patient people in this house!
- 1 package breakfast sausage
- 10 eggs, lightly beaten
- 3 cups milk
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 6 cups cubed bread
- 2 cups shredded cheese (I use whatever I have on hand)
- 1/2 teaspoon pepper
- 1 green pepper, diced
- 1 small onion, diced
- 1 medium tomato, seeded and chopped
- Preheat oven to 325F. Cook sausage over medium high heat, cooking until no longer pink. I typically add my onion and green pepper when I’m cooking the sausage because my guys won’t eat them if they’re still crunchy at all.
- Combine eggs, milk, mustard and salt in a large bowl. Beat everything until the mixture starts to foam a bit. This will give your finished product a nice, airy consistency.
- Place half of the bread cubes into the bottom of a greased 9×13 pan. Sprinkle with half the pepper, half of the cheese and half of the sausage mixture. Repeat with the other half of ingredients.
- Pour egg mixture evenly over casserole. Let sit for 10 minutes so the bread absorbs the eggs.
- Bake uncovered for 55-60 minutes or until eggs are set. If the top begins to brown, place a sheet of aluminum foil over the pan, but do not seal.