Paula Dean Breakfast Casserole Recipe
Try this Paula Deen Breakfast Casserole Recipe. It is the best way to serve a warm and filling brunch to a large group without any morning stress.
Ingredients
- 1 pound of ground pork sausage hot or mild.
- 6 large eggs beaten.
- 2 cups of whole milk.
- 1 teaspoon of dry mustard.
- 1 teaspoon of salt.
- 6 slices of white bread toasted and cubed.
- 1 cup of sharp cheddar cheese shredded.
- 1/2 teaspoon of black pepper.
- 2 tablespoons of unsalted butter melted.
Instructions
Brown the Sausage
- Place the sausage in your skillet over medium heat. Cook until it is no longer pink and crumble it well.
Prep the Dish
- Grease your 9x13 inch baking dish with butter. Layer the toasted bread cubes across the bottom.
Add the Meat
- Spread the cooked and drained sausage over the top of the bread cubes.
Add the Cheese
- Sprinkle the shredded cheddar cheese evenly over the sausage layer.
Mix the Eggs
- In your large bowl, whisk together the eggs, milk, dry mustard, salt, and pepper.
Pour the Liquid
- Slowly pour the egg mixture over the layers in the dish. Make sure all the bread is soaked.
Let it Soak
- Cover the dish and put it in the fridge for at least 8 hours or overnight.
Bake the Tray
- Heat your oven to 350°F. Bake the casserole for 35 to 45 minutes until the center is firm.
Notes
- Toast the bread. Lightly toasting the bread prevents it from becoming too mushy when the eggs soak in.
- Drain the grease. Make sure to drain the sausage well so the casserole is not too oily after baking.
- Use sharp cheese. Sharp cheddar provides a much stronger flavor that stands up to the heavy eggs and meat.
- Add some veggies. Chopped bell peppers or onions sautéed with the sausage add a great crunch.
- Let it rest. Letting the dish sit for ten minutes after baking makes it much easier to cut into squares.
- Check the jiggle. The casserole is done when the middle does not shake when you move the pan.