Wikipedia says: “Brunch is a combination of breakfast and lunch, and regularly has some form of alcoholic drink served with it. It is usually served anytime before 3 o’clock in the afternoon. The word is a portmanteau of breakfast and lunch.”
I’ll just say that a weekend brunch is one of my favorite things to do. It’s fun to mix it up a bit and get family and friends together to enjoy a meal during the day, rather than a later dinner.
This recipe is my version of a pretty basic breakfast casserole that my Mom used to make. It’s eggy, bready, cheesy and the best part is, you can pretty much throw as many add-ins as you want and it still turns out delicious!
Breakfast Casserole | Serves 6
Start to finish: about an hour
- 1 loaf white bread, chopped
- 9 large eggs
- 6 Tbsp melted unsalted butter
- 3 Cups milk (I used 1%)
- Salt and pepper
- 2 Cups shredded cheddar cheese
- 1 package frozen Brown & Serve breakfast sausages
- Additional add-ins (if desired): frozen chopped spinach (defrosted and squeezed dry), cooked sliced mushrooms, chopped tomatoes, or cooked chopped bacon or ham.
- Serve with maple syrup or ketchup.
- Preheat oven to 350° F. Spray a 9×13 pan with nonstick spray.
- Mix up eggs, milk, salt, pepper and melted butter in a bowl.
- Place a layer of chopped bread into your baking dish. Top with meat and cheese, repeat until your ingredients are used up and your casserole is piled high.
- Gently pour egg mixture over bread/cheese/meat. Let sit 15 mins to soak in.
- Bake for 45-55 mins or until casserole is golden brown and puffed.
- Top with maple syrup or ketchup and serve.