Shark Snacks: Breakfast Casserole
OXFORD, Miss. — While I typically love afternoon and/or night games best, there is something to be said for morning games a.k.a. “breakfast games.” An 11 a.m. kickoff is the perfect excuse to indulge in Bloody Marys and breakfast foods, which I love.
This week’s recipe is for a savory, filling breakfast casserole. Let’s get back on the right track and beat Liberty on Saturday!!!
This recipe is by Karl Worley of Nashville and was recently featured in Garden and Gun magazine. I recently made it for supper, and it was a huge hit in our house!
ALMA’S BREAKFAST CASSEROLE (YIELD: 8 SERVINGS)
- 1 lb. pork breakfast sausage
- 6 slices squishy white bread
- 10 large eggs
- 2 cups cheddar cheese, shredded
- 2 cups whole milk
- ½ tsp. mustard powder
- 1 tsp. kosher salt
- 1 tsp. black pepper
PREPARATION
- Preheat oven to 350°F (if baking same day). Brown sausage in skillet, breaking up into pieces. Allow to cool. Cut bread into cubes. Beat eggs in a large bowl. Mix into the bowl cheese, milk, mustard powder, salt, and pepper. Add bread and sausage, then mix to combine. Pour into a 9-by-13-inch casserole dish or 3-to-4-quart oval baking dish, and bake for 45 minutes until brown on top.
- To prepare ahead: Mix all ingredients and place in casserole dish. Cover and keep in the fridge overnight. Bake the following morning.
Hotty Toddy!
Emily Holly
Emily Evans Holly is a 2nd generation Ole Miss Rebel. She graduated in 2005 with a BBA in Marketing Communications and in 2006 with an MBA. While at Ole Miss, Emily was a Taylor Medalist, member of the Sally McDonnell Barksdale Honors College, Vice-President of Phi Mu, and a Rebel Recruiter. Emily was a sports and entertainment banker in Nashville before deciding to stay home with her daughter, Mattie. She resides in Brentwood, TN, with her husband and daughter. Emily is an avid fan of both Ole Miss and the New Orleans Saints.
