Monster Morning Casserole

Name: Monster Morning Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 1 loaf day old bread (cubed); 1 (8 ounce) package pure pork sausage; 6 eggs (beaten); 3 cups whole milk; 1/2 teaspoon dry mustard; 1/2 teaspoon black pepper; 4 ounces sharp cheddar cheese (grated); 4 ounces monterey jack cheese (grated); 4 ounces swiss cheese (grated); 4 ounces mozzarella cheese (grated); 2 cups plain Doritos or 2 cups pretzels (or any combination of the above); 1/3 cup melted butter or 1/3 cup margarine

Submitted by Gingerbee

"Preparing this in advance leaves lots of time to spend on details to make your Brunch a true success. Your BIG breakfast eaters will love this all-in-one monster of a meal."

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Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 12

ingredients

1 loaf day old bread (cubed)
1 (8 ounce) package pure pork sausage
6 eggs (beaten)
3 cups whole milk
¹⁄₂ teaspoon dry mustard
¹⁄₂ teaspoon black pepper
4 ounces sharp cheddar cheese (grated)
4 ounces monterey jack cheese (grated)
4 ounces swiss cheese (grated)
4 ounces mozzarella cheese (grated)
Topping
2 2 cups plain Doritos or 2 cups pretzels (or any combination of the above)
¹⁄₃ cup melted butter or 1/3 cup margarine

directions

Use any day old bread; whole wheat, 9 grain etc.
cut into cubes.
Line the bottom of a well-greased baking dish with the cubed bread.
In a heavy fry pan, cook pork sausage and drain.
Sprinkle the sausage on top of the bread cubes.
In a large bowl, combine eggs, milk, pepper, mustard and cheeses and mix well.
Pour over the sausage and bread mixture and refridgerate overnight.
Next morning, preheat oven to 375 degrees.
Remove baking dish and top with the crushed"party mix" and pour on the melted butter.
Pop in oven and bake for 40 minutes; top gets crunchy and browned and it's delicious!

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RECIPE SUBMITTED BY

Gingerbee

United States

I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.

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