“You need to put the breakfast casserole on the blog. Everyone at the office loved it.”
“OK. Where do I find it?”
“It’s a Trisha Yearwood recipe. But I changed a few things.”
In today’s world of instant information the recipe wasn’t hard to find. After confirming with The Boss that the recipe I found was the one she used, I started writing. But my eyes caught the following:
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen with Trisha Yearwood (c) Clarkson Potter 2008
If I understand this correctly the recipe here is an adaptation of an adaptation of Yearwood’s original 2008 version.
So with all of these credits it’s likely I won’t get slammed for a lack of attribution like I did when I published a slightly altered version of someone’s Homemade Taco Seasoning Recipe.
- 1/2 loaf of sliced white bread
- 1 pound fresh bulk pork sausage
- 5 ounces Sharp and 5 ounces Medium Cheddar, grated
- 2 cups half and half
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 6 large eggs beaten
- Cut the bread into 1-inch cubes.
- Grease a 9- by 13- by 2- inch casserole dish with butter.
- In a skillet, brown the sausage over medium heat until fully cooked. Remove the sausage with a slotted spoon to drain the fat.
- Spread sausage over the bread and top with the cheese.
- Mix half-and-half, dry mustard, salt and eggs. Pour into the casserole dish.
- Cover the casserole with aluminum foil and refrigerate overnight.
- The morning of serving preheat the oven to 350 degrees F.
- Bake covered until set and slightly golden, about 50 minutes.
- Remove from the oven and allow to cool and set for 15 minutes before serving.
Pepper? Definitely add some black pepper. We used Potter sausage a fine MIO product which IMHO is some of the best pork sausage on the market. Very good ratio of fat to flesh. For the bread, use a thick slice bread in the Texas Toast style. This size helps to create the perfect size bread cubes. Yes, I also noticed that this recipe and the original do not specify how much butter. (psst…this is not a low-fat low-calorie vegan dish so how much butter do you think?) Don’t ask me why two different Cheddar cheeses because I don’t know.
I’ll go out on a limb and predict this dish will be Daughter-in-law Approved. Anything you can toss together the night before and bake in the morning is a life saver when you have a Tiny Human on board. Plenty of leftovers too.