A Breakfast Casserole from ‘The Rivah’

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The D family had us down to stay at their ‘Rivah’ house all those years ago in Virginia, and CD had made a breakfast casserole the next morning. Every time I make this, I think of this lovely sweet friend who was my walking companion for a while in Windsor Farms.

The past week-end was Easter and it was so wonderful to have four full days to relax. We had lots of friends around including some overseas visitors, and of course there was plenty of food too. We dropped off some eggs to Echo’s household, but I doubt if she’ll get any, no matter how much she begs.

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After some hungry work kayaking in Rose Bay, CD’s casserole seemed like a good and hearty option. CD, it is such a hit every time it gets made, so I hope you don’t mind that I am sharing it here. So easy and tasty, good for breakfast or lunch. Not quite in the swing of Aussie life again, I had left some last minute shopping for Sunday.  Imagine my surprise when I found EVERYTHING tight shut: there was not a single shop open.  So…… the to-be accompanying salad did not get made!

I usually make my casserole with bacon, purple onion, and chopped parsley. Also, I use a combination of parmesan and cheddar. IMG_5145 IMG_5147 IMG_5171 IMG_5100 IMG_5107

Afterwards, a snooze in the garden hammock for a tired visitor: jet lagged, sun infused, and Aussied out!

CD’s Breakfast Casserole

  • 1 lb sausage, cooked and drained
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 6 slices bread, broken up
  • 1 ½ cup shredded cheddar cheese
  1. Brown sausage drain and cool
  2. Beat together eggs, milk.  Add salt and dry mustard, beat again, add bread and stir until softened.
  3. Pour in the cheese and sausage.
  4. Pour into a greased 9x 13” glass baking dish and refrigerate overnight.
  5. Bake @ 325 degrees for 40 to 45 minutes.  Let stand for a few minutes before cutting.

Optional ingredients:

Minced onion

Diced tomato

Mushrooms

Any omelet ingredients

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