Yep, there are tons of recipes out there for breakfast casseroles; I’ve got scads of them myself. That said, I’m pretty darn sure I can throw all of them right out the window after having tasted this one….yes, it’s THAT good.
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine the whipping cream with 1 1/2 cups of the cheese, eggs, salt, and pepper, stirring well to combine.
Place the buttered bread over bottom of a greased 9 x 13 pan; top the bread with half of the cooked sausage crumbles.
Pour the prepared egg mixture over the sausage layer, then top with the remaining half of the sausage; sprinkle remaining 1 cup of cheese over all.
Cover the casserole and place into fridge to rest (and work miracles!) overnight, or 8-10 hours. **FYI – This is a very important step, I’ve discovered – don’t be tempted to skip it if you desire a super tender, over-the-moon eating experience. (My friend, Jan, always let her breakfast casserole rest overnight and claimed it couldn’t be rushed.)
When ready to bake, remove the casserole from fridge and uncover; let rest on counter for 40-45 minutes. Preheat oven to 350 degrees F.
Bake casserole, uncovered, for 30-35 minutes, or until a knife inserted into center comes out clean. (Always test for done-ness with this casserole by inserting a knife into the center to see if it comes out clean. If the casserole is still clinging to the knife when you do this test, cook the casserole for additional time.)
When the casserole is fully cooked, remove it from the oven and let it rest for 5 minutes. Cut into squares to serve.
Jan's Sausage, Egg and Cheese Breakfast Casserole https://chefalli.com/2017/12/17/jans-sausage-egg-and-cheese-breakfast-casserole/ December 17, 2017