If your entertaining ever involves breakfast, you need a breakfast casserole in your recipe arsenal. This one is best prepared the night before, refrigerated until morning, and then popped into the oven while you enjoy coffee with your guests. I've been making this for many years, and love the finished texture: it is somewhere between a soufflé and a savory bread pudding. Stale bread works the best. You can use your favorite pork for the meat: sausage, bacon or leftover ham. I had some leftover pieces of roasted red pepper and onion, so I added them this time. 

Last week, Lauren texted me for this recipe. I figured that was my cue to write up a blog. I made the casserole for dinner tonight, and invited Chris and Tiffany to join us. And I just facetimed with Derek at college and described our dinner menu. He had to be reminded to wipe the drool from his mouth; that boy loves breakfast casserole! It was a family affair. 

Breakfast Casserole

1 lb sausage, browned, chopped and drained OR 3/4 lb bacon, fried and chopped OR 1 1/2 c. cubed ham

8 large eggs

8 slices bread, cubed

2 c. grated cheddar cheese

3 c. whole milk

1 tsp. dry mustard

1 tsp. salt

1/2 tsp. freshly grated black pepper

Prepare the meat. If you are using bacon, my favorite, no spatter method of frying is in the oven. Line a 10 x 15 inch baking sheet with foil; place a wire rack inside and lay bacon slices on it. Bake at 375 degrees for about 15 minutes, until desired crispness. No need to turn bacon over while baking. 

Beat the eggs well with a whisk. Add the dry mustard, salt, pepper, and milk, and continue whisking. Using a large spoon, stir in the meat, bread cubes, and cheese. Pour into a greased 9 x 13 inch baking pan. Cover with plastic wrap and place in the refrigerator for 8 - 10 hours (overnight). In the morning, remove the plastic wrap and bake in a preheated oven at 350 degrees for about 45 minutes, until the top is golden brown and the center has no more "jiggle". Provides 6 generous servings.