Grammy's Recipe Book Breakfast

Breakfast Casserole

From Phyllis Caramanica350°F ovenone 9×13 pan

Prep
25 min
Cook
45 min
Rest
8 hr 15 minchill overnight, then 15 minutes out of the fridge
Total
9 hr 25 minstart to eating

Times are our estimates for Grammy's recipe, with unhurried prep.

Grammy's handwritten page for Breakfast Casserole
Page 8 · full size

As written

Word for word from her page, with her spelling and line breaks. [?] marks a word we couldn't read.

Breakfast Casserole
- Phyllis Caramanica

6 slices bread
butter
1 lb. bulk sausage
6 oz or 1 1/2 cups shredded cheese
6 eggs beaten
2 cups 1/2 + 1/2.

Butter bread. Place in greased
9x13 pan. Add browned
sausage. Sprinkle with cheese.
Combine eggs + 1/2 + 1/2. Cover
+ chill over night.

Remove from refrigerator
15 minutes before baking
at 350° for 45 minutes

Grammy's recipe

Her recipe, typed out to cook from: her amounts and her words, with abbreviations spelled out and the steps numbered.

Ingredients

  • 6 slices bread
  • Butter
  • 1 pound bulk sausage, browned
  • 6 ounces (1½ cups) shredded cheese
  • 6 eggs, beaten
  • 2 cups half-and-half

Method

  1. Butter the bread and place it in a greased 9×13 pan.
  2. Add the browned sausage and sprinkle with the cheese.
  3. Combine the eggs and half-and-half and pour over. Cover and chill overnight.
  4. Take it out of the refrigerator 15 minutes before baking. Bake at 350° for 45 minutes.

Modernized

A present-day cookbook version, with missing steps filled in. These are suggestions, not her words.

Ingredients

  • 6 thick slices day-old bread (brioche, challah or sourdough), cubed
  • 2 tablespoons butter, melted
  • 1 pound bulk breakfast sausage
  • 1½ cups (6 ounces) shredded sharp cheddar
  • 6 large eggs
  • 2 cups half-and-half
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 green onions, sliced (optional)

Method

  1. Brown the sausage, breaking it up, and drain on paper towels.
  2. Grease a 9×13 pan. Toss the bread cubes with the melted butter and spread in the pan.
  3. Scatter the sausage and cheese over the bread.
  4. Whisk the eggs, half-and-half, mustard, salt and pepper and pour evenly over the top. Press the bread down so it soaks.
  5. Cover and refrigerate overnight.
  6. Let stand 30 minutes at room temperature while the oven heats to 350°F.
  7. Bake uncovered 45–55 minutes, until puffed, golden and set in the center (a knife comes out clean). Rest 10 minutes and top with green onions.

Ideas to play with

Twists and variations to try. Suggestions, not hers.

  • Vegetarian

    Swap the sausage for sautéed mushrooms, spinach and peppers, and use Gruyère.

  • Holiday ham

    Use leftover diced ham and Swiss cheese.

  • Southwest

    Chorizo, pepper jack and a can of green chiles. Serve with salsa.

  • Half batch

    Halve everything in an 8×8 pan and bake about 35–40 minutes.