casserole is not a dirty word.

I know some crazy irrational foolish folks think casseroles are lame and perhaps a bit gross. They don't find the idea of all those seemingly random ingredients thrown together and baked until they merge appealing at all.

Cheese.

Their loss.

I love a casserole. They're generally pretty easy to fix and don't require babysitting. Granted, it's often difficult to identify each individual component after the dish is baked, but who really needs to do that? I understand the hesitation in using canned condensed soups, but not all casserole recipes call for those, and even if they do, there are suitable substitutions as well as ways to make those soups at home.

Shausage.

This particular casserole is a breakfast favorite, although we had ours for supper. Biscuits form the base, and they're topped with eggs, sausage, and cheese (pepper jack, in this case). The result is a sausage, egg, and cheese biscuit that's creamy and eaten with a spoon. In other words, it's a delight, whether it be morning, noon, or night.

Breakfast Biscuit Casserole
6 eggs
6 day-old biscuits (yep, more right-overs!), crumbled or cut into pieces
2 cups milk
1 teaspoon dry mustard
1 cup sausage, cooked
2 cups pepper jack cheese, grated

Preheat oven to 375°F. Grease a 2-quart casserole dish.
Beat the eggs in a large bowl. Mix in the milk and mustard. Add the bread and carefully stir until all pieces of bread are moistened, making sure not to overmix. Pour into prepared dish. Scatter cooked sausage on top and evenly distribute the cheese.
Bake for 30-40 minutes, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.