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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This delicious Johnson family recipe is one I know you’ll just love, it’s Bavarian flavors make it a great Oktoberfest brunch for a crowd, so grab your favorite Oktoberfest brew and dig in!! or a glass of milk… ;) Ingredients:
5 slices of pumpernickel bread |
5 slices of white bread or corn bread, cubed |
2 1/2 cups shredded cabbage |
1-1/2 cups of grated swiss cheese |
4 bratwursts, browned |
6 slices of beacon, browned and drained |
7 eggs |
2-1/2 cups milk |
1/2 teaspoon ground black pepper |
8 slices of swiss cheese |
Directions:
1. Cook bratwurst and bacon separately in a frying pan. Remove bacon from pan and lightly sauté cabbage in bacon fat and set aside.
2. Place the slices of pumpernickel bread in the bottom of a greased 9x13 pan.
3. Spread Shredded cabbage over the top of the pumpernickel then 1/2 of the sausage, 1/2 of the bacon and 1/2 of the shredded cheese.
4. Repeat layers again starting with white bread, sausage, bacon and cheese.
5. Whisk together the eggs, milk, and black pepper until well blended.
6. Slowly pour over the layered ingredients. Evenly cover casserole with Swiss cheese slices.
7. Cover with foil and refrigerate for at least 1/2 hour or over night. Remove foil and bake at 325 for about 1 hour.
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