Hi everyone! I’m Erin – the Marketing Manager here at Casting Networks. Let’s talk about the most important meal of the day: BREAKFAST! If you’re anything like me, you lay in bed until the last possible moment and then run out the door to enjoy your 10-mile, hour-long commute. Since my morning routine doesn’t leave a lot of time, I like to plan ahead with things like breakfast casserole. Bake it and breakfast will be ready for the next few days, or invite guests over for a nice weekend brunch.
When I’m not oversleeping or making brunch for my friends, you can find me catching up on any show about vampires (Team Damon & Team Eric), busting a move at The Short Stop, drinking lots of coffee or tweeting the funny things I overhear around L.A. I also run the monthly LA Casting Mixers, so stop by and say “hello.”
- 1 package sausage cooked, crumbled and drained (*you can substitute bacon or ham)
- 10 eggs lightly beaten
- 1 small jar mushrooms, drained.
- 3 cups milk
- 2 tsp dry mustard
- 8 oz (2 cups) shredded sharp cheddar cheese
- 6 cups cubed bread
- 1/2 tsp black pepper
- 1 tsp salt
*Optional additional ingredients: 1 tomato, chopped. 1/2 cup green onions
In a large mixing bowl, combine eggs, milk, mustard and salt. Distribute half the bread evenly in a buttered 9 x 13 baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and mushrooms. (Include any optional ingredients.) Repeat layering using remaining ingredients. Pour egg mixture evenly over casserole. Cover and refrigerate over night (optional).
Preheat oven to 325 degrees. Bake uncovered for 55-60 minutes. Tent with foil of top begins to brown too quickly.