Alright, folks, gather ’round. I’m gonna tell you about a little something I whipped up the other day – a GFS breakfast casserole. You know, sometimes you just get a craving for something hearty, something that sticks to your ribs, and this thing? This thing delivers. Plus, when you’re sourcing from GFS, you know you’re getting value, especially if you’ve got a crowd to feed, or you just like leftovers like I do.
Getting Started – The Meats and Breads
So, first thing I did was grab a roll of that GFS breakfast sausage. You know the kind, it’s no-nonsense, gets the job done. I crumbled that into a big skillet and got it all browned up. Make sure you drain off that grease – nobody wants a swimming pool of fat in their casserole, trust me on that. Once that was done, I set it aside.
Next up, the bread. I just used some regular ol’ white bread, probably about half a loaf. Some people get fancy with sourdough or brioche, but I say, keep it simple. I tore it up into chunks, not too small, not too big, and just tossed ’em into the bottom of my trusty 9×13 baking dish. Spread ’em out nice and even.
The Egg-cellent Middle
Then comes the egg mixture. This is where the magic starts to happen. I cracked a cool dozen eggs into a big bowl. Yep, twelve of ’em. Don’t be shy. Poured in about two cups of milk – I usually go for whole milk because, well, flavor! Added a pinch of salt, a good grind of black pepper, and sometimes I’ll throw in a dash of garlic powder or onion powder if I’m feeling wild. Whisked it all up ’til it was nice and smooth. You want those yolks and whites to be good friends.
Once that was mixed, I started layering. Sprinkled all that cooked sausage over the bread. Then, the cheese. Oh, the cheese! I got a big bag of GFS shredded cheddar – sharp cheddar is my go-to. Piled on a good three, maybe four cups. Don’t skimp on the cheese, folks. Life’s too short. After the cheese, I slowly poured that egg mixture all over everything, making sure it got into all the nooks and crannies and soaked that bread.
The Waiting Game – This is Key!
Now, here’s a tip I picked up over the years, and it really does make a world of difference. At this point, you can either bake it right away or refrigerate the casserole overnight and for up to 24 hours. During this time, everything just sort of… settles in. The bread soaks up that eggy goodness, the flavors meld. It’s like letting a good stew simmer, but, you know, cold. I just covered the dish tight with some plastic wrap and slid it into the fridge. Told myself, “See ya in the morning!”
This overnight rest, I’m telling you, it changes the game. It goes from being just a bunch of ingredients thrown together to a proper, cohesive dish. Patience is a virtue, especially with breakfast casseroles.
Bake Time and The Big Reveal
Next morning, or whenever you’re ready, pull that beauty out of the fridge. I like to let it sit on the counter for about 20-30 minutes while the oven preheats, just to take the chill off. Get your oven going to about 350 degrees F (that’s around 175 C for my friends across the pond).
Once the oven was hot, I unwrapped the casserole and popped it in, uncovered. Now, you gotta watch it. It usually takes anywhere from 45 minutes to a full hour. You’re looking for it to be all puffed up, golden brown on top, and when you stick a knife in the center, it should come out pretty clean, not all wet and eggy.
And let me tell you, when it came out? Oh man. The smell alone was worth it. I let it sit for a few minutes before cutting into it – that’s important too, helps it hold its shape. Served up big squares of it, and it was just fantastic. Creamy, savory, cheesy, with that nice sausage. It’s one of those dishes that just makes everyone happy. Simple, hearty, and with those GFS ingredients, it doesn’t break the bank. Definitely a keeper in my book.
