Wednesday, December 28, 2011

24 Hour Egg Casserole

This recipe comes from my mom and it is my all time favorite egg casserole! We have this for brunch every Christmas and I am happy to finally share this family recipe with you. I hope you enjoy it as much as I do.
24 Hour Omelet (make ahead recipe!)   
Serves:  8
1 round loaf of King Hawaiian Bread (you can use a package of the hawaiian rolls if they do not have the round loaf or you can use a round loaf of Challah bread)
6 EggBeaters and 6 medium-sized eggs    
(if you buy the carton of egg beaters, 1 egg beater=1/4 cup)
8 oz. mild low fat cheddar cheese shredded (not fat free)-you can use less cheese if you desire
1 ¾ cups milk (fat-free is great)
½ stick butter (1/4 cup)
½ tsp. dry mustard (mix with a tiny bit of the milk or it will clump & not  mix in very well……and this is a key ingredient for taste)
½ tsp. salt
1 Tbsp. chopped green onion (only green tops)
1/8 tsp. cayenne
14 oz. package of turkey sausage (Eckridge smoked turkey sausage is good but any kind will do)
Cut your turkey sausage into bite size pieces and cook in the microwave for about 4-5 minutes on paper towels. Blot off any liquid/grease that may have accumulated.
Remove crust (outside part) of the King Hawaiian bread. Give the scraps to the ducks!
Tear bread into chunks and place in a 9 x 13 greased casserole dish.  
Melt butter and pour over bread.  Sprinkle with shredded cheese and then sprinkle with cooked- bite-size pieces of sausage. 
 Beat together eggs, milk, salt, mustard, pepper, and green onion.  
Pour over bread, sausage, and cheese mixture.  Cover with foil and refrigerate overnight.  
Bake COVERED in a 325 degree oven for 50 minutes or until the egg mixture is set. 
You can serve this with fresh fruit cut up (grapes, strawberries, and throw in a small can of mandarin orange sections), mini biscuits, rye toast, or bagel halves.
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