There are days when dippy eggs just don’t cut it for me. Yes, I said Dippy Eggs! It’s a ‘burgh thing as when I commented on Facebook asking if you guys wanted this recipe IMMEDIATELY people were saying stuff like “Dippy eggs? You must be from Pittsburgh” LOL
dippy adj. “anything you can dip something in—gravy, coffee, etc.” Thus “I’d like dippy eggs so I can dip my toast into them.” See, makes sense. Anyway, I get tired of that but still eggs are one of the BEST ways to get protein. So I do my very best to include eggs every day in some fashion into my food intake. So there I am, Friday night already thinking about what I’m going to make for breakfast the next day (scary, huh?) when I decided to make a full on hearty breakfast casserole. Plus, truth be told, this helped me empty out my fridge a bit. I sauteed up some maple sausage that I had bought from my local butcher, crisped up some bacon (cause bacon just rocks) and for good measure, added in cheese. I mean of course, why wouldn’t I? lol
The next morning I popped this baby into the oven and about 40 minutes or so later this puppy was bubbling hot and just begging to be eaten.
I couldn’t wait for this to get done as the smell coming from my oven was incredible. You could smell that mapley goodness from the sausage and the heavenly scent of bacon. It’s one of those ‘tings that even before you tasted it, you know it’s going to be awesome!
As I took this out of the oven you could hear that sizzle from the meats and you could see all the cheese bubbling. My mouth was seriously watering. But…
I had to wait about 10 minutes to let it set and cool down a bit. See if I were to cut into it, it would have collapsed. And that would have been a travesty. Now sure I would have still eaten it… because I’m not an idiot but it would have been a hot mess (literally).
Just look at those strands of cheese and flecks of green onions peeking out. See that bacon there? Yeah, it’s calling your name! Well not at that time it wasn’t as it was in my kitchen and you weren’t around. Maybe next time, k? I’ll share as this makes A TON. Like I had this for an entire week and honestly was THRILLED! This reheats perfectly and I swear, like lasagna, gets better with time.
FINALLY it was time to dig in. It was firm when I stuck the knife in which meant it wouldn’t fall apart (YEAH!). Now to get the first piece out, which is always the hardest I used a serving spoon. That’s one thing I still haven’t quite mastered yet – getting the first piece of stuff like (like pie, lasagna or the like). It’s a 50/50 thing for me. I figure it’ll come with practice and time. Until then, I wasn’t about presentation; I was about filling my belly with awesomeness!
As you can see this is super moist and eggy, tons of cheese and loads of bacon and maple sausage. Now you could use regular breakfast sausage but I love maple sausage. It just makes sense to me as well, I put syrup on my sausage. HOWEVER I will put ketchup on it as well but not the maple flavored stuff as that would be gross. LOL
The below picture was the 2nd piece I took out. As you can see it comes out perfectly and holds it shape. The first bite I took I loved but I’m a sauce girl so it only made sense to add some warm maple syrup on this. Seriously this was PURE PERFECTION! I wouldn’t change one thing about this recipe except… next time make 2. LOLPrint
- 6 large eggs
- 1 cup half-and-half
- 2 tablespoon green onions, chopped (white and green parts)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon ground mustard
- 1 tablespoon butter, at room temperature
- 7 thick slices of Challah or Texas toast (or 10–11 regular sized slices of bread), chopped in 1” cubes
- 1 lb loose maple breakfast sausage, cooked and drained (or regular breakfast sausage)
- 1 lb bacon, crispy and chopped in 1” pieces
- 1 cup grated cheddar cheese
- In a bowl, beat the eggs.
- Add the half and half, salt, pepper and ground mustard and whisk well.
- Spread the butter over the bottom and sides of a 13 x 9 inch non-metal baking dish.
- Spread half of the bread on the bottom of the pan.
- Top with half of the sausage, bacon, cheese and green onions.
- Repeat with the remaining bread, sausage, bacon and green onions.
- Pour the egg mixture over top.
- Gently press the bread down into the egg mixture.
- Top with green onions and cheese.
- Cover with plastic wrap and refrigerate for at least 8 hours, overnight is best.
- Remove from the refrigerator 30 minutes before baking.
- Preheat the oven to 350F with the rack in the middle
- Uncover the dish and bake for 35-40 minutes, or until the casserole is set in the center. *Test with a wooden skewer. It should come out almost clean.
- Let stand 5-10 minutes before cutting into serving pieces.
- Serve with warm maple syrup.