Monday, October 3, 2011

We also had a bit of this:

Breakfast Casserole.

While I adore the sticky buns, I was craving something a little salty and savory for conference weekend. I whipped up this dish the night before and baked it in the morning. It served as a great brunch and dinner for the day. This recipe is the perfect comfort food. The bread at the bottom soaks up all the eggs and resembles a scrambled egg texture. And don't be afraid of the cream soup on the top. It's worth it.

Breakfast Casserole
12 slices bread (cubed)
1 lb. sausage (cooked)
2 cups cheddar cheese (I like medium)

6 eggs
1 tsp. dry mustard
salt & pepper
2 1/2 cups milk

1/2 can evaporated milk
1 can cream of mushroom soup (I use 98% fat free)
1 can mushrooms (chopped)

Butter the bottom and sides of a 9x13 pan. Layer cubed bread on bottom. Top with sausage, then cheese.

In a bowl, mix together the eggs, dry mustard, salt & pepper, and milk. Pour mixture over top the layers in the 8x13 pan. Cover and refrigerate overnight.

In the morning, mix together the evap milk, mushroom soup, and mushrooms. Spread over top of casserole. Bake for approximately 1 hour. I bake mine covered for about 40 minutes, then take the foil off and bake for another 30 minutes uncovered.

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