Breakfast Casserole
Breakfast Casserole Recipe
In our home I usually have nine people waking up Christmas Morning, I found that if I keep things simple for breakfast it makes for a less chaotic morning. This casserole can be made Christmas Eve before you take your tired self to bed. Then pop it in the oven to bake while everyone opens gifts. Then you can all have a delicious holiday breakfast together. Last Christmas I made two of these as we have some very big eaters in our family. Serve this with some juice and maybe some fruit. My mothers favorite for this was canned peaches mixed with frozen raspberries. I remember it fondly every time I use the little burgundy bowls I have from her. I hope you can make your holiday a little less chaotic by using this recipe.
8 Slices white bread cubed
2 Cups grated sharp cheddar cheese
1 Pound browned sausage links
( I used ground sausage browned and crumbled)
4 Eggs beaten
2 1/4 Cups milk
3/4 tsp. Dry mustard
1 Can cream of mushroom soup
Butter a 13X9 inch pan. Spread bread cubes on bottom. Sprinkle with cheese,
and sausage. Beat the eggs with the milk and dry mustard. Pour over ingredients in pan. Refrigerate overnight covered.
In the morning uncover and pour the can of cream of mushroom soup diluted with 1/2 cup milk. Bake uncovered for 1 hour at 350 degrees.
2 Cups grated sharp cheddar cheese
1 Pound browned sausage links
( I used ground sausage browned and crumbled)
4 Eggs beaten
2 1/4 Cups milk
3/4 tsp. Dry mustard
1 Can cream of mushroom soup
Butter a 13X9 inch pan. Spread bread cubes on bottom. Sprinkle with cheese,
and sausage. Beat the eggs with the milk and dry mustard. Pour over ingredients in pan. Refrigerate overnight covered.
In the morning uncover and pour the can of cream of mushroom soup diluted with 1/2 cup milk. Bake uncovered for 1 hour at 350 degrees.
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