Glückliches Neues Jahr! Happy New Year!

Over New Year’s Eve I worked at a client’s ranch outside of Austin and they had some of their German relatives in town for the holidays. In preparing what to cook for some German folk I decided on some Texas staples! Prime Rib, gourmet potatoes, breakfast tacos and a little sausage and egg breakfast casserole.

What’s not to love? Sausage… yum. Cheese… yum. Bread… yum. Eggs… yum.

All the goods baked into a yummy casserole.

This was a hit with the Germans. One of the girls said it was a refreshing change from bread, butter and cucumbers for breakfast.

Cucumbers?

Yes cucumbers.

Even though the holidays may officially be over, this is a great casserole for a weekend or to make at the beginning of the week for quick a quick breakfast.

Ingredients: makes one casserole

4-6 slices pepperidge farm white sandwich bread

1 pound breakfast sausage

1-2 cups shredded cheddar cheese

6 eggs

2 cups milk

Salt and pepper

Recipe:

Start by browning the sausage in a pan. Cut the bread into one inch cubes. Crack eggs and whisk with milk and season with salt and pepper.

Preheat the oven to 350 degrees.

In a 9 x 13 in baking dish layer the bottom of the pan with bread cubes. Add a layer of sausage, then cheese. Add another layer of bread, sausage and cheese. Then pour the egg and milk mixture evenly over the top.

Bake the casserole uncovered for 25-30 minutes.

Enjoy!