This is a recipe I remember fondly from my childhood. I’ve re-purposed it many times over the past few years for brunches, bachelorette parties, pre-Steeplechase breakfasts – it has been a staple at every one because it is very easy and very good. In fact, I recall Rusty-Dusty in particular asking me 3 or 4 times if I “really actually made this, like seriously?” when he had some because he apparently thought me incapable of doing anything domestic. Preesh.
1 package hot sausage, cooked and crumbled
8 slices white bread (any bread you have on hand will work)
1 pkg Mexican shredded cheese (2 cups)
1 dozen eggs
1 can Rotel tomatoes, drained
salt & pepper or Cavender’s/Tony’s
- Preheat oven to 350.
- Line a lightly greased baking dish with bread slices.
- Beat eggs. Season with Cavendar’s and hot sauce. Add cheese, sausage and Rotel tomatoes and mix. (You can do this the night before if you want.)
- Pour over bread and bake for 30 minutes or until center of casserole bounces back when touched lightly. Cut into squares and serve.
I often use this recipe as a base for experimentation, so feel free to swap out the sausage for ham or chicken, add veggies such as mushrooms or jalapenos, or dress it up with an Italian cheese blend. Just don’t leave out the eggs. That tends to make for a very dry situation.