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Sunday, August 12, 2012

Zippy Egg Casserole

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I love baked egg dishes, but only ever eat them when I’m feeding a group. Making a 9 x 13 pan egg casserole just isn’t practical for Ryan and I. Instead, they seem to be the norm for special occasions. I’ve had this chicken sausage one for Christmas morning. I’ve made the goat cheese one for Father’s Day. The spinach and bacon one was part of our “Meet My Sister’s Future In-Laws” brunch. The occasion this time? My sister Julia’s bridal shower brunch! 

I obviously don’t need any more egg casseroles in my repertoire, but I can’t help trying yet another one. My mom actually made this first (for my grandparents’ 50th anniversary—another celebratory occasion!) and I knew it was worth making again and sharing with my readers, even if egg dishes are quite possibly one of the ugliest dishes to photograph!
The great thing about this particular dish? It uses seasoned croutons as the base! Egg dishes are already pretty easy to put together, but I’ll gladly save the five minutes it would’ve taken to cut up bread. After that, it’s simply browning the sausage, mixing the dairy ingredients, and throwing it all together before refrigerating overnight. You could also add sneak some vegetables in there if you really wanted, but it’s pretty perfect as is!

One Year Ago: Bean, Cheese, and Vegetable Enchiladas
Two Years Ago: Shrimp and Apple Kebabs with Curried Lentils

Zippy Egg Casserole
from allrecipes

-1 lb pork sausage
-1 (5.5 oz) package seasoned croutons [mine were Italian-seasoned]
-8 oz. pepperjack cheese, shredded
-8 eggs
-2 cups half and half
-1 1/2 cups milk
-1 1/2 tsp dry mustard
-1 tbsp minced onion
-salt & pepper, to taste

1. Brown sausage in a large skillet over medium-high heat. Drain, crumble, and set aside.
2. In a lightly greased 9 x 13 inch pan, spread the croutons over the bottom. Top with shredded cheese and cooked sausage.
3. In a large bowl, beat eggs with half and half, milk, dried mustard, and minced onion. Season with salt & pepper. Pour the egg mixture over the sage. Cover and refrigerate overnight.
4. When ready to bake, place on the counter while oven preheats to 350F. Bake for 60 minutes, until the middle barely jiggles. Allow to rest for 15 minutes before cutting into it.