Breakfast Time: Breakfast Casserole

Good Morning (Afternoon or Evening)!

Today's breakfast dish is from Joy Gibson who lives in {my favorite city!} New York where her family shares Christ with the Jews.

I've not tried this dish, but it sounds delicious!

BREAKFAST CASSEROLE

1 lb sausage*

6 slices bread, cubed (white works best)

1 cup grated cheese

6 eggs

2 cups milk

1 tsp. salt

1 tsp. dry mustard (or 1/2 tsp mustard)

DIRECTIONS:

Brown sausage and drain.  Beat eggs, milk, salt and mustard until frothy and set aside.  Grease a 9x13 pan.  Cover bottom of pan with bread cubes.  Layer sausage (or other meat/veggies of your choice) next.  Top off with grated cheese.  Lastly, pour the egg mixture evenly over the dish, making sure all sections are moistened.  Cover and refrigerate overnight.  Bake at 350, uncovered, for 40-45 minutes, or until set and lightly browned.

ALTERNATIVES:

Instead of (or along with) the sausage, use 1 lb. of anything you might imagine in an omelet:  Ham, crispy bacon, peppers, mushrooms, green onion, caramelized onions (yum), zucchini, tomatoes, spinach and feta cheese, etc.

Fresh or frozen vegetables work wonderfully, but adjust the seasonings accordingly (there is a lot of sodium in sausage, so the recommended salt above may need a boost if you skip the meat).  I toss fresh veggies with a bit olive oil and Fajita style seasonings—salt, black or cayenne pepper, lemon and  garlic powder.  For brunch,  I’ve even done it with fresh broccoli, and it turned out very quiche-like.  Frozen veggies can go on straight from the freezer (do season, though) and reduce milk to 1 ¾ cup. (I don’t recommend frozen broccoli unless you like it soft.)

SO…pick your favorite fillers, sprinkle on top of the diced bread, cover with cheese, and pour egg mixture on top.  Refrigerate overnight, and pop it in the oven while you get ready for your day.  (Just don’t take too long in the shower!)   Enjoy!!

Thank you, Joy!