Here is a great recipe from Jimmy Dean for a breakfast or brunch cassarole. I think it would be good anytime and it is super for pot luck offering! I have modified the receipe a bit and the great thing is it can be assembled and chilled up to 12 hours before baking. Makes 6 servings.
1 lb sausage (any kind you like)
10 eggs lightly beaten
3 cups milk
2 tsp. dried mustard
1 tsp salt
6 cups cubed bread (great way to use up bread that is stale)
2 cups shredded sharp cheddar cheese (or more to taste)
1/2 tsp. black pepper
1/2 cup sliced mushrooms (optional)
1 chopped onion
1 chopped bell pepper
1/2 cup chopped celery (optional)
Preheat oven to 325 degrees F. In a large skillet cook sausage, onion, bell pepper and other veggies over medium high heat stirring frequently until thoroughly cooked and non longer pink. In a large mixing bowl, combine eggs, milk, mustard and salt; stir well. In another bowl with the bread in it, stir in sausage and vegetable mixture and 3/4 of the cheese. Distribute evenly in a buttered 9 x 13" baking dish. Pour egg mixture evely over casserole. Top with remaining cheese. Bake uncovered for 55-60 minutes or until eggs are set. Tent with foil if top begins to brown too quickly.
Got a LOT of Zucchini?
Here is a receipe for you! while it only uses one egg, it is a yummy way to use zucchini from your garden. This zucchini cassarole is an old fire house receipe from when my dad served with the Los Angeles fire department:
1 lb zucchini, grated
1 bunch chopped green onion
1 cup saltine cracker crumbs
1/2 tsp salt
1/4 tsp pepper
1/4 cup melted butter
1 cup grated Jack Cheese (or more to taste)
Pre heat oven to 350 degrees F. Grate zucchini and add onion, crumbs, seasonings, and butter. Fold in beaten egg. Place in a buttered baking dish. You can use up to a 9 x 13" pan but I prefer a smaller one such as a souffle dish. Top with grated cheese. Bake for 35-40 minutes.