How to Make a Very Midwestern Breakfast Casserole!

Two things every Midwesterner loves? Breakfast and casseroles. Put 'em together and you have yourself a surefire winner...bonus points if it's mainly made up of bread and dairy products. I don't tend to use recipes when I cook, so I did my best to figure out some rough measurements for the folks who want them (see recipe below). This recipe is also very much a "clean out the fridge" type of meal - meaning you can add whatever veggies or meat you need to get rid of that are on the verge of going bad as long as you have the base of the casserole there. The two main things that make this casserole sublime are the Ludwig Farmstead Creamery cheese (I used Dutch Garden Herb and Sangamon) and Eight Plates Farm sausage! This dish may not be low in calories, but trust me, it's worth digging the fat pants out of the back of your closet.

Ludwig Farmstead Creamery website - https://www.ludwigfarmsteadcreamery.com/

Eight Plates Farm website - https://www.eightplatesfarm.com/

Breakfast Casserole

~4-5 cups of bread (I used sourdough)
~5-6 large eggs
1 1/2 cups milk
1/2 cup half and half
2 cups grated Ludwig Farmstead Creamery cheese
1/2 pound ground Eight Plates Farm sausage
2-3 Tbsp butter
2-3 tsp minced garlic
2 shallots
1 cup mushrooms
3 cups/handfuls baby spinach
salt
pepper
Italian seasoning

Start by melting butter in a pan over medium heat. Slice shallots and
roughly chop mushrooms. Add minced garlic in the pan with a butter
stirring to mix before adding in the shallots with a little salt and
pepper. When shallots start to turn brown on the edges, add in
mushrooms stirring to coat in butter. Stir periodically until soft.
While the shallots and mushrooms are going, crack eggs into a large
bowl - whisk. Add in milk and half & half stirring well. Once mixed,
add in sausage and 1 1/2 cups grated cheese (setting the other 1/2 cup
aside) and stir. Add baby spinach to the pan with shallots and
mushrooms until wilted. Then add the mixture to the large bowl and
stir. Tear bread into half inch pieces and add to the bowl. After
stirring the bread into the egg mixture, let it sit for at least
twenty minutes or as long as several hours depending on how much you
want the bread to soak in the mixture. Butter a baking dish (I used a
10x8 oval dish from IKEA) and pour. Bake at 350 uncovered for 45
minutes before taking out and adding the rest of the grated cheese on
top. Place back in the oven for 10-15 minutes until set through.
Optional - I like to set the oven to broil for the last ~5 minutes to
get the top of the casserole crispy. Enjoy!

Видео How to Make a Very Midwestern Breakfast Casserole! канала Erin Holbert