Breakfast Casserole

     I have had a sourdough bread project going on through the pandemic, and so I had a bag of half-loaf pieces languishing in my refrigerator. The Mister asked, "What are you going to do with all of this??" I thought about bread pudding, but the bread had a savory profile. Then I remembered a breakfast casserole I had while at "camp."

     Several years ago (ok, maybe 30...), a co-worker invited me to a ladies weekend getaway that was like a summer camp experience for adults.  There was archery, horseback riding, canoeing, a campfire with s'mores, and arts and crafts! Someone even had a telescope and did an impromptu astronomy class. So much fun! Why is this not a regular thing??

     The camp staff provided direction and meals. One morning featured a delicious breakfast casserole that was dubbed a "strata." Really, with a base of cubed bread, egg, milk, and grated cheese, you could customize it with whatever you have on hand. I happened to have cheddar, shredded potatoes and sausage crumbles, but bacon, spinach, and Gruyere would work, too! Start this casserole the night before you plan to bake.

                             Breakfast Casserole

3-4 cups cubed bread

6 eggs beaten

2 cups milk

1 cup cooked chopped sausage or sausage crumbles

2 cups shredded potatoes

2 cups shredded cheese

2-3 tbsp chopped green onion

Salt and pepper to taste 

Butter a 9x13 baking dish. Spread the cubed bread across the bottom. Layer with sausage pieces, potato, salt and pepper. Combine eggs and milk, and pour evenly over the layers. Top with cheese and green onion. 

Cover with plastic wrap and let it sit in the refrigerator overnight. Preheat the oven to 350F. Bake 35 minutes until golden brown and slightly puffed. Let it rest 5 minutes before serving.