After a fun and low key New Years Eve we returned home around 1:30am, and eventually crawled into bed around 2:30am. While for many this was not a late New Years Eve, it was for us. We slept in really, really, really late and were ready to stay cozy and warm on the overcast Baltimore day.
My husbands Mother and Step Father gave me I Know How To Cook by Ginette Mathiot, the French equivalent of The Joy of Cooking for the holidays. The first page that I opened to was for Pork Rillettes! One of my favorite restaurants in Baltimore makes a version and I love it so I thought why not. While I was enjoying a day off on the 29th I decided to make the recipe and bring it to a few of the parties that we were going to for New Years. It was incredibly easy and super yummy. It is not quite as creamy as the restaurants version, and I found out the hard way is considerably better at room temperature then right out of the fridge. I should have known this, but could not wait.
So we had the first part of our breakfast on New Years Day. Yum, it made waiting for the other dish tolerable.
I did not grow up eating casseroles and have not made many, or possibly any as an adult. The idea of a breakfast one that I could make the night before and them pop in the oven has been on my mind for a while. I did not make it the night before, but it was really easy to make in the morning. I have to tweak the seasonings a bit, but it is a great base for just about anything. It’s also a one pot meal, easy to make, and easy to clean up!
In an oven proof pan cook turkey sausage, making sure to break it up really well. Add cubed sourdough bread to pan. Beat 6 to 8 eggs and some milk, probably a little over a cup. Add a dash of salt and pepper, and pour the mixture of the bread and sausage, making sure to push the bread around to absorb the egg. Place the pan in the oven at 350F for 30 minutes. Enjoy! Again, please add more seasoning and veggies or cheese. This will be my base from now on, but the the final product.