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I have a question for whoever out there. I make this casserole for Christmas morning. My son wants me to make a second one so he can bring it to his girlfriends house later in the morning. Should I bake the one for him to bring, or send it uncooked, and have them cook it there?

Thanks, Carrie


Breakfast Casserole:

6 eggs, beaten
6 slices bread, cubed (any kind)
1 cup grated cheddar cheese
1 lb. bulk sausage, browned and drained (I use cooked and crumbled bacon, can also use turkey sausage, or salami instead)
2 cups milk (I use skimmed, can use half mile and half 1/2 and 1/2)
1 tsp. dry mustard
1 tsp. salt

Mix all ingredients, adding sausage and cheese last.
Pour in buttered (Pam) 9 x 12 pan. Can make and keep overnight. Take out of refer 15 min. before baking.
Bake 45 minutes at 350 degrees.

Bake it there so it can be nice and fresh.

Carrie, I also think it would be best if it could be baked there. I'm making a breakfast casserole for Christmas morning, too. They're always good and I love that you assemble them ahead of time.

Thanks you guys. I think after sitting all night, it won't be so wet that transporting it will be a problem. I love it with the fresh breakfast sauage from Stater Bros meat dept, but my kids don't like sausuge, so for us, bacon it is. They like that and that's the point of the making it huh?

Carrie,

I agree with Bugster and Champagne, the casserole will be much better if baked at the house where it will be eaten rather than baked ahead and transported. If you have to bake it first, it will be much more dense -- because the egg mixture will deflate somewhat. I learned that the hard way.

What you have is a basic strata recipe, and they are actually better if assembled several hours ahead, or even the night before. So you're good there.

The casserole can sit out for up to an hour before baking to take off the chill. IMHO, these breakfast casseroles are better if made with a white bread such as French or even ciabbata rather than soft "Wonder Bread" style. The bread seems to hold up better with the egg mixture, although I've never been served one that wasn't delicious, no matter what bread was used!

Merry Christmas!!

Marlene

I had one that was made with torn up English muffins. Pretty good.

bugster, I recently saw this strata recipe using English muffins. I haven't tried it yet but thought it sounded good.

Canadian-Bacon Strata

Serves 6

This savory breakfast pudding can be prepared the night before through step 2 and baked the next morning. Let the strata chill 2 hours, and it will be nice and moist. If you leave it overnight in the refrigerator, it will be even more custardy.

Softened butter for pan
4 English muffins, split, toasted, and cut in half
1/2 pound sliced Canadian bacon, about 10 slices, halved
1 1/4 cups (5 ounces) shredded sharp cheddar cheese
1/3 cup finely shredded Parmesan cheese
8 large eggs
3 cups milk
1 1/2 tablespoons Dijon mustard
Coarse salt and ground pepper
1/4 teaspoon hot sauce, such as Tabasco

1. Butter a 2-quart shallow baking dish (oval or square); set aside. In dish, alternately arrange, cut side down, muffin halves and Canadian bacon. Sprinkle with cheddar and Parmesan cheeses. Set aside.

2. In a large bowl, whisk together eggs, milk, mustard, 1/2 teaspoon salt, a pinch of pepper, and hot sauce until combined. Pour over muffins and bacon; cover tightly with plastic wrap. Refrigerate at least 2 hours and up to overnight.

3. Preheat oven to 350°. Place baking dish on a rimmed baking sheet; remove plastic wrap. Bake until puffed and set in the center (see note below), about 1 hour and 30 minutes. (Tent loosely with foil if strata starts to brown too quickly.) Let stand 10 minutes before cutting and serving.

Note: With a paring knife, pierce the center of the cooked strata. If it feels firm and the knife comes out clean, the eggs have set and the strata is done.

OH My gosh this sounds great! Thanks for sharing, Champagne!

And why not english muffins? How fun.

I made a strata one time with crispy creme donuts. It was really fun but as you can imagine, very sweet and not savory.

If any one tries this before I have a chance to, please report back

Marlene

The strata with english muffins does sound so good. I made a "french toast" casserole once, that had a caramel layer on the bottom with soaked french bread and eggs on top. Then when done, was gooey and lucious. The one with doughnuts sounds good but sweeter than that one.