This past Thanksgiving we had the uncommon, happy privilege of hosting family. They drove long hours to our little out-of-the-way town, and it was a joy to have a houseful: siblings, nieces, nephews, son, daughter-in-law, and, of course, our two-month-old grandson. The house bustled; they played board games, ate, gave a recital (the nieces and nephews are musically talented), ate, talked, ate, watched Christmas movies, ate, walked downtown to antique shop, and ate. And did I mention, they ate?
It’s a challenge and a joy to feed a crowd, and shortcuts and make-aheads are a must. If, like me, you’re not a morning person, a make-ahead brunch is perfect for company, especially on a big cooking day like Thanksgiving, because it’s something you can just pop into the oven in the morning. Add to this tried-and-true sausage and egg casserole some fruit and coffee cake or muffins—also prepared ahead of time—and you have a convenient, delicious, and hearty day-starter.
The casserole can be made gluten-free by using gluten-free bread. I tried it with Udi’s White Sandwich Bread. (It’s better than Udi’s whole grain bread in this case because of its milder flavor.) If using wheat bread, Rudi’s Rocky Mountain Sourdough has good flavor and texture.
|Sausage and Egg Casserole||
- 16 ounces sausage
- 6 eggs
- 2 cups milk
- 1 teaspoon dry mustard
- 5 large or 6 small slices white bread, cubed
- 2 cups shredded cheddar cheese
- Oil a 9-inch by 13-inch baking dish. Brown sausage and drain.
- In a medium bowl, beat eggs and stir in milk. Sprinkle in dry mustard and whisk well. Add bread, cheese, and sausage, and toss to combine. Pour into baking dish and spread evenly. Cover and let rest in the refrigerator overnight.
- In the morning, preheat oven to 350°F. Bake, uncovered, for 45 minutes to 1 hour until just set in the center and top is lightly browned. Cut into squares and serve. Leftovers can be frozen and reheated.
(Recipe adapted from Bed & Breakfast Inns Online.)Pin It