I do not believe that this recipe was ever tested prior to publication. The reason for this is that the recipe calls for 1/2 cup of butter. That is not an unusual thing in itself. However, the only directions involving butter are greasing one 2-quart casserole dish, and buttering one side of each of 5 slices of bread. This does not require 1/2 cup of butter! Well, perhaps there is a reason that the clipping does not list an author.
Perhaps if I took “butter one side of each slice of bread” to mean “spread one side of each slice of bread with 1/2 inch of butter”, I could make it work out. However, even with a delicious butter like Kerrygold, the result would still be horribly excessive. Butter, like most things, is good – in moderation. I want to use the butter as an ingredient in my recipe, not eat it like a stick of candy.
That said, after correcting the butter discrepancy, I can safely say that this is a good recipe. It is similar to other “breakfast casseroles” that I have had, but it has a more solid texture due to the inclusion of bread. The flavor is excellent, and the preparation is quite simple. This dish can be made ahead of time and baked in the morning, as long as one remembers that it must bake for an hour.
- 1 pound pork sausage
- 5 slices whole wheat bread, crusts removed
- 3 tablespoons butter, softened
- 3 cups shredded sharp Cheddar cheese
- 4 eggs, beaten slightly
- 2 cups milk
- 1/2 teaspoon dry mustard
- 1/4 cup chopped pepperoncini, rinsed and seeded
In a large skillet, brown the sausage.
Drain the sausage on paper towels, and set aside.
Butter one side of each slice of bread, and cut the bread into 1-inch cubes.
Place half of the bread cubes in a well-greased 2-quart casserole dish.
Top the bread with half of the cheese.
Add all of the drained sausage to the dish.
Top the sausage with the remaining bread cubes, and add the rest of the cheese to the top of the casserole.
In a medium bowl, whisk together the eggs, milk, and dry mustard.
Pour the egg mixture over the casserole. Cover and refrigerate for several hours, or overnight.
When it is time to bake, preheat the oven to 350 degrees Fahrenheit.
Sprinkle the chopped pepperoncinis over the top of the casserole.
Bake for 1 hour, or until golden brown and set.
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