Happy Mardi Gras!
Every year on Fat Tuesday we make a pancake & casserole breakfast. Basically, in the Orthodox/Catholic world, we eat pancakes on Mardi Gras because it uses up all of the foods you aren’t allowed to eat the next day on Ash Wednesday. Even though I very, very rarely still follow a fast, I celebrate Shrove Tuesday, because it’s yummy. This year, we made a ridiculously easy King Cake, and my famous Fat Tuesday Brunch Casserole. It’s yummy and vegetarian (though you can exchange the meatless sausage for italian sausage to suit your family’s needs.) The best thing about this meal is that it’s super easy and prepared the night before!
8oz vegetarian sausage (or italian sausage)
1lb Monterrey jack cheese
1/2 loaf french bread
a stick of butter
1/2 cup chopped green onion
1/3 cup white wine
1 1/2 cup milk (we use coconut)
3tsp dijon mustard
2tsp hot sauce
2tbsp Tony Chachere’s
1 cup sour cream
1/2 cup shredded parmesan cheese
Thaw and crumble sausage before sautéing it in a pan.
Break apart french bread into little pieces and line casserole dish with it.
Melt butter and pour over bread.
Sprinkle sausage and the jack cheese over the buttered bread.
In a bowl, whisk eggs, milk, wine, onion, hot sauce, Tony’s, and dijon mustard.
Pour over the bread mixture.
Cover casserole dish with tin foil and refrigerate overnight.
In the morning:
Bring casserole dish to room temperature and preheat the oven to 325 degrees F (165 degrees C)
Bake for 30 minutes covered with tin foil, remove foil and bake another 30 minutes.
Remove from oven, and spread sour cream on top, then sprinkle with shredded parmesan.
Bake for 10 minutes.