I’m usually the breakfast-maker in our family and this is a casserole I enjoy preparing. I adapted it from a recipe written by my great grandfather. He wrote a number of recipe books, and it’s neat to know that this is one of Great-Grandpa’s recipes. The really fun part is when everyone’s busily eating, and my brothers say, “Judith, this is so good; you should make it EVERY day!” It’s deliciously crisp, with a cheesy inside and a scattering of sausages.
So, here’s the recipe:

Egg and Sausage Casserole

Serves 3-4

• ½ pound maple breakfast turkey sausage (or try one of our other kinds)
• 1 1/2 cups cubed bread
• ¾ cup grated cheese
• 3 eggs
• 1 cup milk
• 1 tbsp butter
• a pinch of mustard
• ¼ tsp black pepper
• ½ tsp dried parsley
• a pinch of salt

Fry the sausages for 15 minutes, or until cooked to a golden brown.

Slice them thinly, and mix with the bread and cheese. Put this into a pan or casserole dish. Beat together the eggs, milk, butter, and spices, and pour over the casserole. Refrigerate for 8 hours, (or over night). Preheat oven and bake at 350 degrees for 45 min to an hour.

As a gluten-free option, you can use 1 cup cooked rice (which is ¼ cup uncooked), instead of the bread. I sometimes use rice just for a variation, especially when we have some left over from a different meal, and some of my brothers actually prefer that.

This is a handy breakfast, though it does take awhile to bake. But it isn’t a breakfast dish only; it’s good any time of day. You could prepare it in the morning, and after a busy day of work just pop the casserole in the oven and you’ve got your supper. Enjoy!