This recipe was born out of the combination of two delectable dishes. I have a half-formed theory that in general, a truly great recipe must be a combination of at least two other recipes. Don’t ask me to prove it, because I can’t- but I’d wager that 9 times out of 10, my absolute favorite recipes include ingredients or techniques from multiple recipes. This one is a combination of Pioneer Woman’s Sleepin’ in Omelette and a fabulous ham strata that one of my mom’s best friends makes- with a few tweaks by yours truly.
One of our favorite office traditions involves the celebration of birthdays. Each time a birthday rolls around, we all bring food to our Tuesday staff meeting. Nothing says “you are loved” like a table full of delicious breakfast food! I usually try to bring something savory because, after all, muffins and coffeecakes are a dime a dozen in the breakfast world. And don’t get me wrong- I love me some muffins and coffee. But a warm, savory dish that includes bacon, sausage, bacon, eggs, cheese, and/or bacon? That’s the breakfast that really shines in my book.
A few preparation notes: If you’re like me, you probably won’t look at this recipe with enough time to bring your cream cheese to room temperature. No problemo- it’s just a little easier to mix with the sausage if you do. Microwaving it for a few seconds will also do the trick. Just make sure you unwrap it from the foil first. (What? I’m the only one who’s ever accidentally microwaved foil? Figures.) If you don’t have dry mustard, a small squirt of regular mustard will do the trick. With chives, this casserole is delicious. Without chives, this casserole is delicious. You can also use whatever random bread (even if it’s slightly stale) that you happen to have lying around if you don’t have onion rolls, although it’s significantly better with them. Just makes sure you have enough bread chunks to cover the bottom of the pan and then some. If you don’t have cheddar, use provolone. Or mozzarella. Or whatever other kind of cheese happens to be lurking in your refrigerator.
What I’m trying to say here is this: do not allow the list of ingredients to keep you from making this casserole. Make it anyway. You’ll thank me later.
The next morning, preheat your oven to 325 degrees and bake, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes. Let cool for at least ten minutes before serving.