This is my go-to brunch recipe. I can find zero pictures of this casserole in my photos, so you have to make do with the copy of the recipe along with my mom’s comment of “excellent.”
Fun fact, my parents write on all recipes if they like them. Looking at their cookbooks, the comment ‘suitable for guests’ indicates a sure fire banger.
This recipe is called, in my family, Molly’s Egg Casserole because my aunt Molly was the one who made it first. Highly recommend.
Molly’s Egg Casserole
1.5 cups shredded cheddar
12 eggs, slightly beaten
2 rolls of sausage, browned (I use Bob Evans original)
1/2 cup whipping cream
an additional 1.5 cups shredded cheddar
*You can add a 4oz can of mushrooms, but I don’t.*
Directions
1. Spread 1.5 cups of cheddar on the bottom of a glass 9×13 baking dish
2. Pour beaten eggs over cheese
3. Top with browned and drained sausage (and mushrooms if using)
4. Pour cream over
5. Top with remaining 1.5 cups cheddar
6. Refrigerate at least a few hours, I do this overnight.
7. Bake at 325 for 40-45 minute, or until cooked through. I slice in 12 pieces.
So good!