David's Ultimate Make Ahead Sausage Egg & Cheese Casserole
During 22 years of owning an advertising agency I must have fed breakfast to hundreds of people. Each month clients and potential clients were invited to my house for a sit-down breakfast networking event. You can imagine I tried every conceivable breakfast food from chicken and waffles to scones to cheddar biscuits. My tried and true, fool proof, cheap and easy standby was alway my Make Ahead Sausage, Egg and Cheese Breakfast Casserole. I honestly can make it from memory in a daze. I've made it so many nights before a breakfast event. This casserole has also been a staple of Christmas breakfasts and brunches for years in my family. Men will love it, ladies are fans and kids will eat it for sure. I serve this with fruit and some type of sweet bread, croissant, scone or muffin with marmalade and mimosas.
Helpful Handy Dandy Hints...
Here are a few hints... One, this contains a big time saving ingredient. When I make quiche I generally make my Pate Brisee crust but for time saving I use Pilsbury Cresent Rolls as my crust. Trust me it is so easy and tastes fabulous. Use Butterflake if you can find it.
Second, if you plan on making this ahead allow your sausage to completely cool before you add it to the egg. If you place hot sausage into the eggs they begin to cook. It won't hurt anything but it won't be as fluffy. Dogs, stuffed animals and eggs should always be fluffy! Always!
Third, if you make the casserole ahead and refrigerate it over night, let it come close to room temperature before you cook it. A very chilled casserole takes forever to cook and may not cook evenly.
1 8 oz Roll of Pilsbury Cresent Rolls
6 Large Eggs
12 oz Pork Sausage (I use Jimmy Dean)
1 cup Whole Milk
2 cups Freshly Grated Mild Cheddar Cheese (You can also mix sharp and mild if you wish)
Sea Salt and Freshly Cracked Pepper to Taste
Preheat Oven to 350 degrees
Grease a 9x12 Pyrex Dish with cooking spray. I use Original Pam
Unroll 8oz of Cresent Roll dough as one piece and place it in the bottom of the Pyrex Dish. Cook for 5 minutes to set the dough and allow it to rise slightly. Set aside to cool.
In a large skillet, brown sausage until no pink remains. Then, thoroughly drain the sausage in a large bowl with paper towel. Set aside to cool.
In a large bowl, whisk together six eggs and 1 cup of milk with 1/2 teaspoon of salt and 1/4 teaspoon of pepper to taste.
In the Pyrex dish, evenly spread crumbled sausage. Then pour milk and egg mixture over top and finally top evenly with a layer of grated cheese. At this point you may cover the casserole in Saran Wrap and keep in the refrigerator over night.
*Let the casserole come close to room temperature if you have refrigerated overnight.
Bake at 350 degrees for about 30-40 minutes until the center is set and does not jiggle when lightly shook. Let stand for 5 minutes and serve.