breakfast casserole

This recipe for breakfast casserole was handwritten by my mom, Christie Lauritzen, and is the recipe that she used when I was growing up in the Midwest. I use this recipe as a template, often omitting the sausage and instead adding whatever sautéed veggies I have in my fridge. To be honest, the simplest combination of eggs, good cheddar cheese, milk, and stale baguette is my favorite. Don’t forget the salt, pepper, and dry mustard (which honestly adds an important flavor note). Worcestershire is optional (I completely forgot this ingredient was in the recipe and don’t typically use it, especially in vegetarian versions). When working at a retreat with Sonya a few years ago, I discovered that a generous drizzle of Tapatio hot sauce at the table takes it to another level.

As we discuss in our episode about frittatas and “casseroles of the morning,” the best part of this breakfast is that it can be made ahead of time, and is best when it has plenty of time to come together in your fridge. A warm, eggy casserole is a welcome addition to any brunch, large or small.

Only as I write this post did I realize this tiny and hilarious connection between my past + present, as hot sauce was never a part of my food life until I moved to California…yet one more way that Sonya is the best FOOD FRIEND that a girl could ask for!