"My dad used to make it on Christmas mornings,” says Yearwood, the author of eight New York Times-bestselling cookbooks and host of the Emmy-Award-winning show Trisha’s Southern Kitchen on the Food Network.
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Tisha Yearwood at HomeRuss Harrington
How To Make Trisha Yearwood's Breakfast Sausage Casserole
Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by-13-by-2 casserole dish.In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with cheese.Stir together half-and-half, dry mustard, salt and eggs. Pour this mixture over cheese and bread.Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.The next day, preheat the oven to 350 degrees F.Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.Trisha Yearwood’s Breakfast Sausage Casserole
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Trisha Yearwood’s Breakfast Sausage Casserole Recipe
Ingredients
Butter, for greasing ½ loaf sliced white loaf bread 1 lb fresh bulk pork sausage with sage 10 oz sharp Cheddar, grated 2 cups half-and-half 1 tsp dry mustard 1 tsp salt 5 large eggs, lightly beaten Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by-13-by-2 casserole dish.In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with cheese.Stir together half-and-half, dry mustard, salt and eggs. Pour this mixture over cheese and bread.Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.The next day, preheat the oven to 350 degrees F.Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving. Read More Details
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