Marcia's Eggs AKA Egg Goo
This breakfast casserole admittedly isn't the prettiest but it is so delicious and it holds a special place in my heart. My mom has been making this for breakfast on Christmas morning my whole life. Everything you want for breakfast is in this casserole, it starts with an egg bread pudding topped with breakfast sausage, cheese and a homemade mushroom gravy. It's also the perfect make ahead and can be easily doubled to feed a crowd and made in a 9x13.
Your Time: 40 minutes Baking Time: 1 hour
4 tablespoons unsalted butter
8 ounces crimini mushrooms, cleaned, stems removed and roughly chopped
1/4 cup finely diced red onion (about 1/4 onion)
2 cloves garlic, minced
1/4 cup all purpose flour
1/2 cup chicken stock
1 cup heavy cream
12 ounces breakfast sausage, removed from casings
8 slices white bread, crusts removed
5 large eggs
1 1/2 cups milk
2 teaspoons Dijon mustard
1/4 teaspoon Kosher salt
Freshly ground black pepper
1 cup shredded extra sharp cheddar cheese
2 tablespoons dry vermouth
To make the mushroom gravy: Melt the butter in a large saute pan over medium heat. Add the mushrooms and red onion and cook 8-10 minutes or until the mushrooms and onion are tender and beginning to brown (the mushrooms will release moisture, make sure to cook until they are completely dry). Add in the garlic and cook an additional 1 minute. Stir in the flour until the mushrooms are completely coated, cook 1 minute or until you no longer see any white, raw flour. Slowly pour in the chicken stock and heavy cream, stirring constantly. Bring the mixture to a boil, reduce to a simmer and cook until very thick, about 4-5 minutes. The mixture should be the consistency of a condensed soup. Season to taste with salt and pepper. Remove from heat and let cool. This can be made 2-3 days in advance; cool completely, place in an airtight container and refrigerate.
To make the casserole: Heat a large saute pan over medium-high heat. Add the breakfast sausage out of the casing and cook until browned, breaking it up into small pieces as you cook it. The sausage will release its own fat so there's no need to add any oil to the pan. When the sausage is completely cooked through and browned remove to a paper towel lined tray.
Add the cubed bread to an 8x8 baking dish. Evenly scatter the cooked sausage over the bread followed by the shredded cheddar. Set aside.
In a medium bowl whisk together the eggs, milk, mustard, salt and pepper. Pour the egg mixture over the bread, making sure to evenly coat all the brea; the egg should come about half way up the sides of the bread. At this point, cover the casserole dish and place in the fridge overnight.
When ready to bake, preheat your oven to 325 degrees F. Remove the casserole from the refrigerator and let it come to room temperature about 30 minutes while the oven preheats. Evenly spread the mushroom gravy over the top. I like to dollop it all over the top of the casserole and then use a rubber spatula to flatten the gravy over the top. This way I keep the gravy in an even layer. Pour the dry vermouth over the top, it's ok that the vermouth sits on top of the gravy at first, as it bakes it will cook into the gravy. Place the casserole on a baking sheet and bake in the oven for 1 hour or until the sides are browning and bubbling and the egg is set in the center. Remove from the oven and let sit about 10-15 minutes to let the casserole set. Slice into squares and serve immediately.
For leftovers, cool completely and then store in the refrigerator. The casserole reheats great by cutting it into individual servings and microwaving on the reheat setting.