Monday, April 29, 2013

Country Breakfast Casserole


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We went to Portsmouth this past weekend and started moving Cally back home for the summer.  Wow where has her first year gone.  It flew by.  Billy will be staying in Columbus because he has gotten a job at the Country Club in Columbus working on the golf course.  Come fall both of the kids will be moving into new apartments.  What an exciting time for them.  Cally is looking forward to living off campus.

This breakfast casserole is my now all time favorite breakfast casserole.  Putting the bread cubes on top and pouring melted butter over them is what makes it my favorite.  The crunchy bread on top is like having toast with your eggs.  The recipes I usually make calls for the bread to be added down in the egg mixture like bread pudding.  I used my pastry brush and brushed melted butter over the top of the bread cubes before I baked it and then half way through and again after I took it out of the oven.  The recipe says to bake for 40 min but mine took more like an hour.

Country Breakfast Casserole

1 roll (12 ounces) breakfast sausage 
2 cups shredded Cheddar cheese 
6 eggs, beaten 
1 cup water 
1/2 cup milk
1 package McCormick Sausage Country Gravy Mix
6 slices bread, cut into 1-inch cubes

Preheat oven to 325°F. Cook crumbled sausage in large skillet on medium heat until brown, stirring occasionally. Drain sausage. Spread in lightly greased 11 x 7-inch baking dish. Sprinkle cheese over sausage.

Beat eggs, water, milk and Gravy Mix in medium bowl with wire whisk until well blended. Pour over cheese. Arrange bread cubes evenly over mixture. Drizzle butter over bread, if desired. Sprinkle with paprika.

Bake, uncovered, 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.