Honeycomb Breakfast Casserole

closetcooking.com (pic has asparagus, recipe doesn't)

While we are nothing if not traditional around the holidays, this was one of my favorite new recipes from Akin Holidays 2K11. It was, as per usual, from my favorite old cookbook, Heart & Soul.

While I generally jump at the chance to make a new variation of Dot’s Breakfast Casserole, I saw this and knew that this sausage/mushroom/HOLLANDAISE concoction was clearly meant for me. And as with our standby breakfast casserole, it is stupid easy to make and just plain satisfying.

The interesting thing here is that it’s mushrooms (instead of the usual bread) that provide much-needed texture to the eggy goodness here. Also, while this is pretty much the same recipe you’ll find in H&S, I have taken some liberties (because what’s not better with Worcestershire?) and shortcuts (because water baths are for babies, not food), so it won’t match up exactly if you get to fact-checking.

1 lb hot sausage
8 oz portabella mushrooms
8 oz button mushrooms
dash of Worcestershire sauce + Cavendar’s
2 cups shredded cheddar cheese
8-10 eggs, beaten thoroughly

  1. Preheat oven to 375.
  2. Grease 9×13 in. baking dish and spread cheddar cheese on the bottom.
  3. Cook sausage, drain, and layer on top of cheese.
  4. In the drippings from the sausage, cook the mushrooms until just tender, adding Worcestershire and seasoning as needed.
  5. Add into dish on top of sausage and pour egg mixture over the top.
  6. Bake for 45 minutes or until the liquid (egg) in the middle of the casserole is firm.
  7. Serve and top individual portions with Hollandaise. Nom nom nom.
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Filed under Breakfast, Christmas, Comfort food, Pork

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