Tag Archives: Sausage

recipe goodness :: southern breakfast casserole

Southern Hospitality Casserole

It’s Masters week in Augusta! My dad and I were lucky enough to attend on Monday thanks to our Atlanta-based friends who scored some tickets for us — I do believe my dad will die a happy man now. I hear these are the hardest tickets in sports to come by, so recognizing ya’ll won’t be attending, I thought the next best thing was to bring the South into your home.

Southern hospitality is unlike anything I have experienced in other areas of the country {then again, it’s not hard to be impressed when you live in New York}. My dear friend Ann wanted to make sure we had a “meal that would stick to our ribs” and get us through a full day of hitting the links, so she rose with the roosters and baked this amazing egg casserole for us. The great thing about this recipe is that it should be prepared the day before, so you can do all the dirty work ahead of time and just throw it into your oven in the morning. The result: a delicious and easy Southern hospitality-breakfast that  will impress your guests.

Southern Breakfast Casserole
350º | Bake 1 Hour | Prep Night Before

10 slices white bread
1 lb ground sweet sausage
2 cups sharp shredded cheese
2 cups mild shredded cheese
3/4 teaspoon dry mustard
3 cups milk
6 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper

  1. Remove crust from the bread and cut into squares.
  2. Saute sausage and drain well on paper towel.
  3. Arrange half of the bread squares in the bottom of a lightly greased 9×13 casserole dish.
  4. Top with sharp cheese, then sausage, remaining bread squares, and then mild cheese.
  5. Dissolve mustard in a little of the milk. Beat eggs and add the milk, mustard, salt and pepper.
  6. Pour mixture over all the layers.
  7. Cover and refrigerate overnight.
  8. Bake uncovered in a 350º oven for 1 hour or until firm and browned.

If you really want to get creative, I bet this would be darn good with rosemary-sourdough bread or mixed with a little spicy sausage! Or for you vegetarians out there, some hearty mixed mushrooms would be amazing. Enjoy ya’ll!

A Yankee’s Breakfast:
Blueberry, Lemon & Coconut Pancakes
Secret DiLaura Family Frittata with Sweet Italian Sausage
Herbed Buttermilk Biscuits
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg

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recipe goodness :: secret dilaura family frittata with sweet italian sausage

I think my grandmother would be more proud than angry that I’m sharing her recipe for Frittata with Sweet Italian Sausage. Her frittata evokes memories of the holidays, so I thought it’s the perfect time to share with all of you. Every Thanksgiving, Christmas and Easter morning for the past 32-ish solid-food eating years, I have walked into a kitchen smelling of roasted sausage and sweet buttered Italian panettone toast.  Inevitably the kitchen also smelled of grandma’s spaghetti sauce, slowly simmering away for the evening feast. I cannot recount a past holiday when grandma’s frittata was not the start to a day filled with family and good eating. And even now that my grandmother is no longer with us, my dad has taken over as the frittata master — beating, cooking and flipping our breakfast to perfection. Tradition is good.

Her frittata is not rocket science, but requires a little skill with the flipping of a hot pan, which could result in a dozen eggs on your shoes, if unsuccessful! But the finished product is worth the risk and makes for a beautiful breakfast presentation to share with friends and family. We’ve been making this every year with italian sausage, but you can always get creative and substitute veggies, cheese, fresh herbs, whatever!

DiLaura Family Frittata with Sweet Italian Sausage

Serves 5-6 | Prep Time: 5 mins | Cook Time: 40-50 mins. including roasting sausage

1 dozen eggs {2 per person, plus 1-2 extra for good measure}
3/4 lb sweet italian sausage {I love Grazin’ Angus Acres grass-fed beef sausage}
1 TBS olive oil
1/4 C water for thinning
salt and pepper to taste

Step 1: Roast sausage for 30-40 minutes at 375° in a baking dish. Remove from oven and allow to cool slightly. {Note: Sausage can be cooked a full day in advance to save time and make the breakfast prep quicker}.

Step 2: Crack eggs into a large bowl and add ~1/4 cup of water, salt and pepper generously {my dad actually uses the very precise method of putting the bowl under the faucet and turning it on for a second to add water}. Beat eggs until a light froth forms on top.

Beat eggs and cook sausage

Step 3: Cut each cooked sausage at a 45 degree angle into 1/4-inch thick pieces. Heat a medium sized non-stick omelet pan to medium heat with 1 TBS of olive oil. Place as many slices of sausage as will fit side by side in the bottom of the pan and brown lightly for ~2 minutes. Reserve any excess slices to serve on the side. Using tongs, flip each piece individually and brown the other side.

Brown sausages slices on each side

Step 4: Remove any excess oil with a spoon. Pour beaten egg mixture into pan over browned sausage slices.

Our beaten egg mixture over browned sausage slices

Step 5: Using a rubber spatula, continuously move around the side of the pan, pulling the firm egg away from the edges, allowing liquid to pour over the edges and stream to the bottom. Also use the spatula to break through the middle of the frittata creating small holes in the center where egg liquid can seep through the bottom. Be sure to also push the sausage slices into the firming egg. When almost all of the egg liquid has gotten firm, get prepared to flip.

Pull edges away with spatula to allow liquid to pour over edges

Step 6: Use a platter that is larger than the pan with angled edges. Remove pan from heat, place platter upside down on top of the pan and hold firmly in place. QUICKLY flip pan and platter, angling slightly away from you so any excess liquid won’t run onto your hands or arms {my dad prefers to do this over the sink, just in case he accidently spills, so there is no egg on the floor}.

Hold platter firmly and quickly flip frittata from the pan to the platter

Step 7: Slide upside down frittata back into the pan from the platter, so the uncooked side is now on the bottom of the pan. Cook 2 more minutes or just enough time to firm the remaining liquid egg. Rinse and dry platter while frittata finishes cooking.

Slide back into pan to firm uncooked side

Step 8: Flip the frittata back onto the platter. The last side cooked is less brown and looks better when presented facing up. Cut into equal sized pie slices and enjoy!

Last side cooked facing up

More Eggs that Are Everything They’re Cracked Up to Be:
recipe goodness :: how to cook the perfect sunny side-up egg
Greenmarket: Put Smarter, Cheaper & More Scrumptious Food on Your Table
Michael Pollan Agreed With Me, $8 Eggs Are A Good Idea
The Art of Brunching Well @ L’Artusi
A Better Brooklyn Breakfast @ Dizzy’s Finer Diner

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