PaperCity Magazine

Round Top_June 2021

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One smallish loaf of day old bread torn/cut into 1 inch cubes 1 lb breakfast sausage, cooked crispy and drained 2 cups shredded cheese — I use cheddar 8 eggs 2 cups of milk 1 big pinch of dry mustard, or 1 tablespoon Dijon Salt & Pepper to taste Optional: Onions, if I'm feeling fancy or have any on hand. Step 1: Generously grease the bottom and sides of a 9x13 Pyrex or baking dish, and evenly distribute the torn-up bits of day-old bread at the bottom. Step 2: Layer the breakfast sausage and shredded cheese evenly on top of the bread. Step 3: In a separate bowl, whisk together the eggs, milk, and mustard until all yolks have been broken and you have a smooth consistent mixture. Step 4: Pour your egg mixture evenly over the baking dish, cover, and let it rest in the refrigerator overnight. Step 5: In the morning, remove the baking dish from the fridge and leave it on the counter to rest while you preheat your oven to 325 degrees. Bake your casserole for 30 minutes with a loose tented cover, then remove and cook uncovered for an additional 15 to 20 minutes. You don't want it to be runny, but you don't want to dry it out, either. Check the center with a fork to be sure. Remove from the oven, cut into squares, and serve warm. Bonus: Sometimes, if I'm feeling fancy, I add a sprinkle of cayenne to the egg mixture and a layer of caramelized onions on top of the breakfast sausage before topping with cheese. CROWD PLEASER RECIPE Above: The author, Bailey McCarthy, on the back lawn with her poodle, Barbara. Makeup Tonya Riner. Photographs this page Jenny Antill Clifton. Left: Entertaining on the patio with settings from Biscuit Home. Right, top: Iksel wallpaper and petite antique paintings in the breakfast room. Bottom: The dining room with de Gournay wallpaper, and chairs from Miles Redd's collection for Ballard.

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