Left-Over Wednesdays: Breakfast Casserole

Breakfast Casserole

This is a dish that I learned at Saks, Inc., when I was a working chef. We would usually throw in breakfast meat leftover from service and any veggies that needed to be used up. Feel free to add other veggies, meats, different cheeses! This type of dish is also known as a strata, because of the layers of ingredients.

1 loaf white sandwich bread

1 tube sausage, cooked, drained and crumbled

3-4 Roma tomatoes, diced

1 bunch green onion, sliced thin

1 dozen large eggs, beaten

3-4 cups milk

2 cups shredded cheddar cheese

salt and pepper

1. Preheat oven to 375 degrees. Tear or cut bread into small pieces and place in 9X11 baking dish.

2. Layer sausage, and handful or two of cheese and vegetables on top of the bread.

3. Whisk eggs, milk and salt and pepper together in a separate bowl until well blended. Pour over bread, meat and vegetables. Press mixture down so that all bread is soaked and other ingredients are well-covered with egg mixture. Add additional milk if necessary.

4. Top with remaining cheese and bake approximately 1 hour, or until casserole is firm.