I am a big fan of brunch. When I lived in New Orleans, my friends and I always had brunch on the weekends. It was such a lovely way to catch up on the happenings in the week before. We primarily went out for brunch, but every once in a while we’d have brunch at someone’s apartment. Weekends are made for sitting a little longer around the kitchen table.
This coming weekend is the International Storytelling Festival in Jonesborough. Most people who regularly attend will tell you that the best stories told at the festival are the ones around the kitchen table. I’ll have a house full this weekend along with this breakfast bake. It’s such a great brunch dish that has the added benefit of little cleanup in the morning, if you make the dish the night before. Here’s to the weekend full of brunch and kitchen sitting. I hope you’ll take a little extra time around the table this weekend.
From the Market
From the Pantry
Salt & Pepper
1. Preheat oven to 375. Grease a baking dish and set aside. Bring eggs to room temperature.
2. Slice onions.
3. In a skillet, melt butter. Sauté onions until tender (3-5min). Add sausage to skillet and cook thoroughly. Drain on paper towels.
4. Slice bread into 2 inch cubes. Layer in prepared baking dish. Sprinkle sausage and onion on top of the bread layer. Then sprinkle with your favorite cheese. (I prefer a swiss or cheddar for this egg bake).
5. In a bowl, scramble eggs and milk. You can use up to half the amount of eggs for the measurement of the milk. Mix in herbs, chile powder, salt, and pepper.
6. Pour egg mixture over top of the bread, sausage, and cheese.
7. Let stand at least ten minutes and up to over night.
8. Bake until golden brown and center is set, approximately 30-45 minutes.
Note: This is a great soufflé-like breakfast dish. For a more soufflé-like style, do two layers of the bread, sausage and cheese in a deep dish. It can be made the night before and baked in the morning, which is great for company. Also, stale bread works best, which is great option for the weekend.