We've been making this casserole for years at home, but recently, I paired it down to a single-serving to fit in my mini cast iron skillet. Perfect, since it's just me here! It was ooey-gooey, cheesy, and delicious, and I burned my tongue about a million times because turns out 350º cast iron is a great insulator and I had no patience. But you should do this immediately. It was SO cute and fun and delicious. No sharing with other people or my future self required!
Sausage Egg Casserole
Serves: 3-5
6 slices white bread, cubed
1 lb. bulk pork sausage
1 cup shredded cheese (sharp, Swiss, or mixed)
6 eggs, slightly beaten
2 cups milk
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. salt
dash of pepper
dash of nutmeg
Brown sausage in frying pan; drain grease. Place bread on bottom of greased 9x13 pan or baking dish. Sprinkle on sausage next, followed by cheese. Combine remaining ingredients and pour over.
Cover and refrigerate for several hours or overnight. Bake 350°F for 45-50 min.
Customizations:
-Replace sausage with cubed ham
-Change up the cheese (eg. mozzarella, smoked gouda, swiss, pepper jack)
-Add chopped vegetables (just sauté in oil before adding to casserole to make them a little softer)
-Refrigerating for at least a few hours is recommended, but if you are short on time, you can put it straight into the oven.
-Single-serve: I think I made 1/3 or maybe 1/4 of the recipe, which was a big serving but I most definitely devoured it all myself.
