It’s breakfast time!
You may have noticed that I haven’t shared many breakfast recipes on Stuck on Sweet. Maybe it’s because I’m too busy thinking about chocolate, caramel, strawberries, and Italian food…who knows.
The truth is. It’s not my favorite meal. Now now now, that doesn’t mean that I don’t like breakfast. I heart breakfast, we’re just more like friends while dinner and dessert are more like my lovers. It’s a triangle love affair and I’m okay with it.
I’m so excited to share this Egg Bake recipe today because it’s my mom’s! We made it together just a few weeks ago when I was back home in Iowa visiting over Mother’s Day. She wanted a simple brunch at home so we decided that egg bake was the way to go.
We changed the recipe up just a little bit to round it out. It basically called for cheese and meat which we were totally okay with, but we decided to add some vegetables for color. It bakes beautifully. How else do you get those colors without literally painting them? Food is art, art is food. 😉
This is the perfect recipe to have on hand if you’re hosting brunch. It’s a one dish meal that only needs a side of fruit and a cup of coffee. It’s a pretty dish too…bring this to the table and your guest will be like whaaaa.
Jackie also approved. Thought you should know.
Iowa cookin’ at it’s best. Bread, sausage, eggs, cheese, and just for a little color, tomatoes and spinach. Dig in!
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- 8 eggs
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 12 slices of Texas toast, toasted, buttered and diced into large cubes
- 1 tube of Jimmy Dean's original sausage
- 2 cups shredded cheddar cheese
- 2 tomatoes, diced
- 2 handfuls spinach, lightly chopped
- ¼ cup butter (4 tablespoons), melted
- Butter a 9x13 baking dish; set aside. When you're ready to bake, preheat the oven to 325 degrees.
- Cook sausage in a skillet until browned, set aside
- Toast and butter the bread then dice into large chunks. You can do this in the oven, toaster oven, or toaster.
- In a medium bowl, mix eggs, milk, salt and pepper; set aside
- To assemble, place half of the cubed bread in the buttered baking dish. Top with half of the sausage, spinach, tomatoes, and cheese. Place the other half of cubed bread on top of the first layer and top with the other half of sausage, spinach, tomatoes and cheese.
- Evenly pour the egg mixture on top of the casserole, lightly pressing the bread down.
- Cover with plastic wrap and place in refrigerator for at least 2 hours or over night even. This will allow the bread to soak up all of the egg mixture, otherwise the bread would be dry.
- Before baking drizzle ¼ cup melted butter on top, cover with aluminum foil, and bake for 1 hour. Uncover and bake for an additional 15 minutes. Let stand for 10 minutes then serve.