Who says eggs and sausage is good only in the mornings. We like breakfast for dinner around our ranch. I’m still trying to use all of the good fresh eggs I’m getting from my hens. Six of my 10 hens are laying. Most of those lay an egg every day so I am getting a dozen eggs every 2 days. Two of my hens are still a little too young but those other two slackers better get with the program! LOL!! I’m quite proud of my hens. We are planning to get more day old chicks in March.
This is a nice dish if you have company over the weekend or over the holidays. It should be made the night before you want to cook it or it can be made and frozen.
- 6 slice Whole Wheat Bread
- Unsalted Butter, softened
- 8 ozs Neufchatel Cheese
- 1 pound ground sausage without casings
- 1/2 cup Sweet Onions, chopped
- 1 can (4 ozs) Chopped Green Chilies
- 4 cups Cheddar Cheese or a mix of Mexican Cheese, shredded
- 7 Whole Eggs
- 1 teaspoon Dijon-style Mustard
- 1 teaspoon Sea Salt
- 1 teaspoon fresh ground Pepper
- 2 cups Half&Half or Whole Milk
Lightly butter the bread and spread with the softened Neufchatel Cheese. Place bread with cheese side up in a 9X13 greased baking dish. In a large skillet brown the sausage. Add onions and chopped chilies. Sprinkle the sausage mix over the bread slices. Spread the shredded cheese over the sausage. Beat the eggs with the half&half in a blender or with an immersion stick blender. Pour the egg mixture over cheese. Cover with foil and refrigerate over night or freeze.
Preheat oven to 350 F. Bake for 55 minutes until the casserole is bubbly and browned. Remove from oven. Let sit for 10 minutes to allow the casserole to set.
If you are using a frozen casserole, let it thaw in fridge overnight before baking.