This morning’s intention was to wake early and be all Mary Poppins about the housework, having breakfast (this recipe) ready when the cherubs gracefully rose from their slumber and my husband had come in from laboring outside.
When at 10 a.m. Jeremy woke me up and the kids were still passed out swarmed in blankets (one of them in a heap on the couch) and the dog had been crying in my face and he had been in his home office studying (okay..so that’s his job and perfectly legit) my Happily Ever After fantasy was ruined for this Saturday.
But alas, I made breakfast anyway and considered it a lovely Saturday morning early lunch.
This dish a great way to use up leftover sausage and bread that is a day or two old. Also a great,hearty breakfast option…this Sausage and Egg Bread Pudding can be made but not cooked, and left over-night in the refrigerator to be cooked the next morning.
My disclaimer: I have a pork allergy and can’t eat this dish, but Jeremy and Kaitlyn, resident sausage eaters gave this multiple thumbs up. Enjoy!
6 beaten eggs
8 torn pieces white bread
1 cup milk
1 cup ground, cooked Sweet Italian sausage
2 tbsp melted butter
dash each of salt, black pepper, powdered garlic, powdered onion
- Preheat oven to 350 F.
- In a bowl mix beaten eggs, milk, sausage, butter and seasonings. Mix well.
- Fold in torn bread pieces until each piece is covered with egg mixture.
- Add to greased bread pan.
- Bake at 350 F for about an hour.