This is a slightly different version of a morning casserole that we make all the time in our family. The only real difference is possibly one or two less eggs and the addition of sliced green onions. I coudn’t tell a difference with slightly less eggs, but man did those green onions make a huge difference taste-wise. A really good difference. We cooked a ham this past Easter and froze a good bit of it till we figured out what to use it for and this seemed like a perfect solution. Turns out it was!
First of all, I have to thank my Infrequent Miniature Cooking Assistant for her help with this recipe! She was super busy that day making sure the back yard felt loved and played in so I appreciated her pausing to help me with the photos. Since this is a dish you need to start a day ahead, I went ahead and did so, finishing it off with Sis Blogging Partner the next day.
While this casserole recipe calls for half and half, you can use a lower fat milk instead. The rest of the ingredients are blessedly easy and you could also sub in cooked breakfast sausage for the ham. I say go for whatever is handy and easy, so c’mere, ham.
When making this kind of casserole, we’ve always torn the bread into pieces. It’s certainly easier if your 9×13 isn’t a rectangle like mine, and I like how it allows the pieces of ham and cheese to settle between some of the bread.
I rough chopped about two cups of cooked ham for this recipe. Feel free to adjust that amount to your taste. Just drop it amongst all that torn bread. Keeerplop!
And now, the lifeblood of almost any casserole of this nature – cheeeeese! I believe I showed enormous restraint in only shredding about one and a half cups for this. Give or take. I didn’t actually measure. Just sprinkle on what looks decent to you. I may not be the best role model for this situation.
This time hubby poured the egg/half & half/green onion mixture for me because it requires a tad more precision. As in, let’s stay in the casserole dish. The Infrequent Miniature Cooking Assistant did a fantastic job, but the bowl of sloshy liquid would’ve been a bit heavy for her and her technique for adding ingredients to a dish borders on Looney Tunes Tasmanian tornado speed.
This is your last step of the first leg of the recipe! Just pour as evenly as possible over everything, cover and refrigerate. Sleep tight, casserole and sweet dreams!
The next morning you can roll out of bed and there’s nothing to do except bake your breakfast. How fantastic is that? Wow, mom might actually be able to enjoy her coffee that morning sitting down. Amazing things could happen!
There’s just something satisfying about this recipe early in the morning, all warm and gooey from the oven. The ham is the perfect savory element while the bread is a soft cushion-like crust with the melted cheese. It all kind of just sinks together into this mouthful of flavor that is so satisfying. Hence why we have made breakfast casseroles like this for special occasions, guests or even just a relaxed family weekend breakfast. It takes about twenty to thirty minutes to put together. That’s very little work for such a big return. Enjoy!
slightly adapted from Sausage and Cheddar Egg Dish from The Best Casserole Cookbook Ever by Beatrice Ojakangas
Prep Time: 20 minutes Cook Time: 35-40 minutes Level: Easy Serves: 4-6
- 6 large eggs
- 1 cup half-and-half
- 2 tablespoons green onions, chopped (white and green parts)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon butter, at room temperature (or nonstick cooking spray)
- 6 slices Texas toast thick bread
- 1 lb spicy pork sausage, cooked and drained
- 1 cup grated cheddar cheese
In a bowl, beat the eggs. Add the half-and-half and green onions. Mix well, season with salt and pepper, and set aside.
Spread the butter over the bottom and sides of a 13 x 9 inch baking dish. Alternately, you can spray the casserole dish with nonstick cooking spray. Line the dish with the bread, cutting and rearranging, if needed. Sprinkle the bread with the cooked sausage and the cheese. Pour the egg mixture over all. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
Preheat the oven to 350°. Uncover the dish and bake for 35-40 minutes, or until the casserole is set in the center. Let stand 5-10 minutes before cutting into serving pieces.
I used old sandwich white bread to make this and since it’s smaller than a Texas toast-style slice, I used about 8-9 pieces of the sandwich bread. It seems like it will fill up the entire casserole, but there will still be plenty of room to pile on everything else.