Paula’s easy cheese and sausage breakfast casserole is a complete breakfast by itself that is also perfect for brunch.
Cheese and Sausage Breakfast Casserole
By Paula Deen
- Prep time: 1 hour and 30 minutes
- Cook time: 30 minutes
- Servings: 6 to 8
- 4 slices white bread
- for greasing butter
- 1/2 lb medium sausage
- 1/2 lb mild sausage
- 2 cups half and half
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1 pinch pepper
- 1 dash hot sauce
- 6 beaten eggs
- 8 oz sliced, optional mushrooms
- 1 1/2 cups cooked unpeeled and thinly sliced red potatoes
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
Preheat the oven to 350 °F.
Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.