Sunday, October 12, 2008

Breakfast Casserole

This is a really easy, prep-ahead dish that's great for times when you'd rather spend time visiting with the crowd than cooking. You can prepare most of the ingredients several days in advance, or even freeze, then add the egg and milk mixture the night before you'll be cooking the casserole. The ingredients can be embellished with extra ingredients like a can of whole kernel corn, or diced bell pepper or onion, as your taste dictates.

In a 9x12 inch baking dish that has been sprayed with Pam layer:
6 slices bread, cubed
1 lb. sausage, cooked and crumbled
1-1/2 c. sharp Cheddar cheese, grated

[at this point, if you're preping way ahead, the ingredients can be sealed in a plastic bag and frozen until you are ready for the next step]

8-12 hours before baking:
lightly beat 10 eggs (can be part egg substitute if you're watching cholesterol)
2 c. milk
1 tsp. salt, dash of pepper
1 small can roasted, diced chilies
Any other ingredients, such as the kernel corn, can be added at this point.
Mix all together and pour over the other ingredients in the casserole. Cover and refrigerate overnight.

Bake at 350°F for 35-40 minutes, or until it tests done by inserting a knife blade. Let stand 10 minutes before serving.

Serves about 6, with hash browns, toast and fresh fruit on the side.

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