Breakfast Casserole Number 1

Breakfast

Ingredients

1 pound Spicy breakfast sausage
3 /4 cup Onion, diced
1 /4 cup Green bell pepper, sliced
1 /4 cup Red bell pepper, sliced
1 tsp Garlic
2 tsp Creole Seasoning
1 tsp Cayenne pepper
10 Eggs, beaten
1 cup Half and Half
1 tsp Dry mustard
6 slices White bread, crusts removed (croissants can be substituted)
6 slices Wheat bread, crusts removed (croissants can be substituted)
1 cup Sharp cheddar, shredded
1 cup Monterey jack cheese, shredded
2 tsp Hot Sauce

Instructions

Preheat oven to 325 degrees.

Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic, and seasoning and cook five minutes. Set aside.

Mix together eggs, half and half, and dry mustard in a mixing bowl. Cut the bread (or croissants) into small cubes. Fold the bread, cheeses and sausage mixture into the eggs. Mix well and place in a buttered two-quart baking dish.

Bake for 40-50 minutes. Allow to rest for 15 minutes before serving. Yield: eight servings

Recent Recipes

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

RobertStJohn.com