Aunt Sonja’s Breakfast Casserole

I am still thinking about our last weekend at the camp house, and I want to talk about breakfast a little more, okay?  Okay!

Last Sunday, the only thing on our Christmas on the River agenda was breakfast.  Sunday morning, we made the walk from the camp house to my parent’s cabin where a giant pan of breakfast casserole was waiting for us.  This is my faaaaaaavorite breakfast casserole.  Aunt Sonja handed down this recipe many years ago, and we’ve been making this breakfast casserole for Sunday breakfasts for as long as I can remember.

My parents still attend the church that I grew up attending. Really small towns have really small churches.  Like six people small.  It’s an understatement to say we knew everyone at church.  It wasn’t uncommon for my parents to host everyone for breakfast at our house after church on Sunday which worked out great because of the wasps.

The wasps you say?

Yes, the wasps.

The church building is absolutely beautiful, but it’s a bit of an adventure to have church there during the winter.  Growing up, my dad was responsible for turning on the heaters in the church.  When the heaters turn on, the heat livens up the wasps that have come inside to get warm.  When the wasp get warm, they start to get a little frisky.  Frisky for a wasp means that they fly and buzz so we spend the rest of the service dodging and swatting wasps away when they land on your neighbor’s shoulder.  That’s what good friends do.

We have learned that when it’s too cold and we’re not feeling brave enough to face the wasps, it’s best to plan to take church to one of the homes. If you’re at our house any way, you might as well have breakfast! Naturally, we’d make Aunt Sonja’s breakfast casserole.

This breakfast casserole is great for Sundays, Christmas on the River, or just a regular weekend!

Here’s the recipe:

1 1/2 lb. sausage (mild)

3 cups milk

1 tsp. salt

2 c. grated cheddar cheese (Sharp is preferred, but you can certainly use mild.)

9 eggs

1 1/2 tsp. dry mustard

3 pieces white bread (diced-you can rip this into small pieces)

Brown and crumble the sausage.  Drain off any excess fat. In a large bowl, mix eggs with mustard and salt.  Stir in bread, sausage, cheese, and milk. Pour the mixture into greased 13 x 9 x 2 pan. Refrigerate the casserole, covered overnight.  Bake uncovered at 350 for 1 hour until the eggs are set and the top has browned.

This is best served with fruit, biscuits or muffins, and grits.  This serves 8-10.

Here’s a tip: When we have guests at our home, we often make a casserole or bread that can be refrigerated overnight and baked in the morning.  This includes coffee cake and sausage pinwheels.  I cover our breakfast food with aluminum foil and write the baking instructions on the foil.  For the breakfast casserole I would write “350 degrees for 1 hour”.  I let our guests know what we’re having for breakfast the night before, and ask them to help in the morning.  Who ever gets up first is responsible for turning on the coffee pot and popping the breakfast in the oven.  It keeps anyone from feeling like they have to be up at a certain time, and I have found that people feel much more at home when you give them one small thing they can do to help.

I hope you enjoy this breakfast casserole!  It is a favorite in our family.

I hope I’ll see you again soon.  Friday we’ll be wrapping up our Christmas on the River decorations and making an ornament wreath!

 

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