I made this breakfast casserole for a potluck brunch last weekend with old friends based on this recipe from Simply Recipes. The comments in the recipe indicated that the casserole could get salty so I chose a chicken mustard sausage from Drewes Brothers and added sauteed anaheim chiles and mushrooms to the mix. I can’t say I loved it…it was a little bland, a bit too mushy and the chicken sausage got quite rubbery in the oven. I also had to cook it for a little longer than the recipe indicated…when I took it out the first time it was still swampy in the middle (perhaps because I used 2% milk instead of whole?).
If I make this again, I’ll use a saltier sausage, add some potatoes for texture and serve it with a side of bacon jam from a recipe a friend shared with me. I made some bacon jam this morning to go with the Christmas Eve cheese & salami platter 🙂