There are several recipes similar to today’s. Usually they are called “breakfast casseroles,” but the recipes, whether served at breakfast or brunch, are about the same – and we thank Jo Quesenberry of Gateway Church in Sumter for sharing this one with us.
Rev. Charles Ahtonen has served for three years as pastor of Gateway Church, which is less than 10 years old. It has around 100 members and averages about 65 in Sunday morning worship. It has the full range of Southern Baptist programs and is in Santee Association.
The Quesenberrys are active at their church, especially in missions. Jo and Dean will go with the Fellowship Ambassadors mission group to Bluefield, W.Va., this year, as they have for the past four years – Dean to teach adults and Jo to teach the 4th-6th graders in a Vacation Bible School program.
Jo Quesenberry
Back home at Gateway, Jo teaches the preschool Sunday school class, is the outreach director, and is in the choir. She is also on the board of United Ministries in Sumter. Dean is head of the usher board at Gateway and is in the choir.
Jo, a native of Sumter, is the receptionist at The Item, Sumter’s newspaper, and Dean, who grew up in West Virginia, is retired from military service.
In addition to enjoying making this Brunch Casserole, Jo likes decorating – and it is she who does the decorating of the church for special occasions and holidays, Christmas, Valentine’s Day, etc. She also enjoys home decorating.
The Quesenberrys have two daughters. Michele McLeod lives in Sumter. Wanda and her husband Art Dunn live in Wichita Falls, Texas. Jo and Dean have five grandchildren and two great-grandchildren.
The recipe can be divided easily and baked in an 8-inch square pan to serve only two or three. Prepare and refrigerate it on Saturday, then on Sunday morning place it in the oven to bake as soon as you get up. Put on the coffee, go get the paper and read your favorite section, get dressed, pour the orange juice, and soon your casserole will be ready. After such a sturdy breakfast, you can get by with a very light … Sunday Dinner.
Brunch Casserole
8 slices bread
1 cup cheddar cheese, grated
1 pound bulk pork sausage (lightly cooked)
4 large eggs, beaten
2 cups whole milk
¼ teaspoon each of salt and pepper
Use a greased 8×11-inch baking dish. Place bread slices as a liner in bottom of dish, then the cheese, and then the cooked sausage. Sprinkle these evenly over the bread.
Mix together the eggs, milk, salt and pepper. Pour egg mixture over the bread, sausage and cheese. Cover and chill overnight.
When ready to serve, bake uncovered at 350 degrees for 30-35 minutes. Remove from oven and let sit for five or more minutes. Serves 6.