When I was a kid, I hated breakfast. I scoffed when someone mentioned that it was the most important meal of the day and I treated it as if it wasn’t a meal at all. I blame it on my Middle Eastern roots where breakfast really wasn’t a huge deal – you had a piece of pita, some olives, yogurt or maybe a cookie and coffee; no Saturday mornings spent with waffles, casseroles, pancakes, eggs and definitely NOT bacon. My mom and dad started making us pancakes years after we were living in the States and it wasn’t until I got married that an appreciation for breakfast was fully made complete. Imagine my surprise when years later, breakfast is *almost* my favorite meal of the day and if you browse through my site, you’ll find that my breakfast category is teeming with options. Today’s goat cheese + sausage breakfast casserole joins in with a great casserole to whip up Saturday or Sunday morning. If you have stale bread laying around, this is the time to use it. I had baguette slices so I used them as a base and topped them off with all sorts of wonderful flavors like sausage, rosemary, and goat cheese. I made this twice in one week because A loved it (he’s an even bigger breakfast buff than I am). I’m not much of a casserole fan usually but this dish has changed all that!

Yield: 9 servings

Goat Cheese and Sausage Breakfast Casserole

Goat cheese and sausage breakfast casserole

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Ingredients

• 2 sweet Italian sausages (.20 lbs)
• 1 clove of garlic, minced
• 1 small sprig fresh rosemary
• 6 eggs
• 1/2 c goat cheese, crumbled
• 1/2 c shredded mozzarella
• 1 1/2 c milk
• 1/2 tsp salt
• 1/4 tsp pepper
• French baguette slices
• Shredded mozzarella, garnish

Instructions

1. Preheat oven to 350F.
2. Cook sausage for 3 minutes in a skillet, then add garlic and rosemary leaves from sprig. Sauté until sausage is cooked through, stirring frequently.
3. Chop sausage into small bits.
4. In a large bowl, whisk eggs together.
5. Add cheeses, milk, salt and pepper. Stir well. Set aside.
6. Butter the bottom and sides of an 8x8" baking dish.
7. Arrange enough baguette slices to cover the bottom of the dish, tearing slices into chunks if necessary.
8. Pour egg mixture over bread.
9. Top with sausage mixture spreading out evenly.
10. Top with a small sprinkle of shredded mozzarella. 
11. Bake 40 minutes or until cooked through. Cool for a few minutes before serving.
    
    

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