Eggs Fiasco

On holidays, Chris' mother always makes this great breakfast casserole called "Eggs Supreme" - very hearty and homey with eggs, breakfast sausage, and cheese.  I knew this was one of Chris' favorites, but for some reason I could never remember what it was called.  I always asked him if his mother would be making "Eggs Fiasco" this year. When I finally tried making it on my own, I predictably messed it up by not having the right ingredients on hand, so I decided that mine would become the official "Fiasco" version. 

We typically use this as a way to finish up French bread from the previous night's dinner.  It's also a great way to get rid of any meat or cheese odds and ends you have hanging around that need to be used (those last 2 slices of bacon that need to be used, that last little nub of asiago that could be grated on top, etc.).  It's not light, but it will be there for you on those mornings when you need nothing more than protein and carbs.

Eggs Fiasco
Makes 6 to 8 servings

1 lb. sweet Italian sausage (or breakfast sausage, or what have you)
4 to 5 cups crusty French or Italian bread, sliced into chunks
1 cup shredded cheddar cheese
6 eggs, beaten
2 cups milk
1/4 tsp. ground mustard (the dry spice, not the spread)


- Preheat oven to 350 degrees. Grease a 9"x13" baking dish.
- Cook sausage whole over medium heat in a small pan until mostly cooked through.  Move to a plate and allow to cool. 
- Slice bread and spread around baking dish.  Prepare other ingredients.
- Slice sausage and sprinkle around baking dish.  Sprinkle cheese over top.
- Combine wet ingredients and mustard.  Pour over top of other ingredients.
- Cover dish with foil and bake for 30 minutes.
- Remove foil and bake uncovered for an additional 10 minutes or until eggs are set.