GMA Recipe: Emeril's One Stop Breakfast Casserole

Click here for
Recent Recipes
(presented in the past few months)

The following are recipes categorized from the archives of recipes broadcast on Good Morning America.

Appetizers

Breakfast

Beverages

Breads
Desserts

Cakes

Cookies

Pies

Other Desserts

Fish

Low Fat/Low Carb

Holidays

Meat

Pasta

Poultry

Quick Recipes

Sandwiches

Salads

Side Dishes

Soups

Vegetables

Emeril's One Stop Breakfast Casserole
From chef and author Emeril Lagasse
March 9, 2007

Get a taste of Emeril's bam-tastic breakfast cooking on Good Morning America.

Ingredients

8 ounces breakfast sausage or bulk sausage, casing removed

2 large shallots, minced (about 1/3 cup)

1 tablespoon butter

12 to 16 1/2-inch-thick slices of day-old French bread (toast lightly if fresh)

6 ounces shredded cheese, such as Monterey Jack, Cheddar or Swiss (1 1/2 cups)

10 large eggs

2 1/2 cups half-and-half

1/2 teaspoon salt

1/4 teaspoon ground white pepper

Directions

Heat the skillet over medium heat and, when hot, add the sausage. Cook until sausage begins to brown, breaking it into small pieces with a wooden spoon, about 4 minutes. Add the shallots to the skillet and continue to cook until meat is golden brown and the shallots are soft, about two minutes longer. Remove the skillet from the heat and set aside. Butter a 9-inch square baking dish and line the bottom with half of the bread slices. Top the bread slices with half of the sausage-shallot mixture and half of the grated cheese. Make another layer with the remaining bread, sausage, and cheese.

In a mixing bowl, combine the eggs, half-and-half, salt and pepper, and whisk to combine. Pour the egg mixture evenly over the layered bread mixture. Cover with plastic wrap and refrigerate for at least one hour and up to overnight.

Remove the casserole from the refrigerator and allow to come to room temperature for about 20 minutes. Position rack in center of oven and preheat the oven to 325° F.

Remove the plastic wrap and bake the casserole, uncovered, until puffed and golden brown, about one hour. Using oven mitts or pot holders, remove the casserole from the oven and let rest for five minutes before serving.

Makes 8 to 10 servings

Recipe copyright 2007, Emeril Lagasse, from "There's a Chef in My Family," HarperCollins Publishers, 2004