Some call it a breakfast casserole, some call it a “strata,” but whatever name you have for it, this dish is always a crowd-pleaser. It’s a popular dish for the holiday season, but we also think that a breakfast casserole can be served any time of the year, especially to hungry campers! Plus, it’s a great way to make and feed new friends while you’re camping at Thousand Trails. Just bring this hot casserole out to your picnic table and the hungry campers will flock! For the full flavorful effect, assemble this dish and chill it overnight. This will let all the eggy goodness soak into the bread, reviving a stale loaf into a cushy bed of salt and fat from the sausage and pillowy eggs and bread. Pair with mimosas and hot coffee and you have an incredible brunch feast!
Total time: 9 hrs, 30 mins
Total Cooking Time: 45-60 mins
9X13 inch pan or your favorite casserole dish; plastic wrap or beeswax wrap to cover the dish
Medium sized bowl
Stale, “fluffy” bread, i.e. croissants cut in half, brioche or challah bread slices, leftover hamburger or hot dog buns
1 lb. Pork sausage (ground or whole)
2 cups shredded cheese of choice
10 large eggs
2 cups milk
½ teaspoon salt; ½ teaspoon pepper
2 teaspoons dry mustard powder, or 2 tablespoons mustard
1 teaspoon paprika
1 teaspoon garlic powder
- If starting with fresh bread… Preheat the oven to 450-degrees. Spread bread across a baking sheet and toast until golden brown, for about 3-6 minutes depending on the thickness of the bread (the thicker the bread, the longer to toast.). When toasting is done, cut up into quarters. If you’re using stale bread, skip this step and go straight to browning sausage first.
- Butter or oil your casserole dish.
- Begin by browning sausage with a splash of oil in a pan about 10 minutes. If using the whole sausage, be sure to remove the casings before browning.
- In a medium bowl, whisk eggs, milk, mustard, spices, salt, and pepper, until fully incorporated. Stir in cheese and any other vegetable ingredients i.e. chopped mushrooms, peppers, onions.
- Scatter the bread and sausage in the casserole dish.
- Pour over the egg and cheese mixture over the top of the bread and sausage.
- Cover and refrigerate overnight.
- In the morning, bake the casserole in a 350-degree oven, top with some more shredded cheese and bake for 50-60 minutes. You can check the doneness by using inserting a knife near the center. When the knife comes out clean, it is done.
- Let the casserole rest for 10-15 minutes when it comes out of the oven. Cooling helps the casserole set, making it easy to cut into clean portions.
- Top with chopped green onions.
- Use a sharp knife to cut into square-shaped portions.
Bring your casserole recipe to all your favorite destinations when you stay at Thousand Trails! Visit thousandtrails.com to learn about our camping destinations across the country.