Saturday, April 2, 2011

Breakfast Casserole: You Can Make It The Night Before!

It seems like most of us only have breakfast casseroles at a brunch or around the holidays.  Why we seem to save them for special occasions seems kind of silly.  They take minimal work, and can be prepared ahead.  You get an entire hearty breakfast in one dish, and it's way better than driving thru, or grabbing a donut.  And there's no rule that says you can't make this the night before a serve it for dinner!  Add some cinnamon rolls or fresh fruit and you've got a great meal for any time of day and any occasion.
The Breakfast Casserole Party!
Place croutons in a greased baking dish. 
Top with shredded cheese.
Beat eggs.
To eggs, add dry mustard.
Whisk in milk.
Add cream of mushroom soup to
egg mixture, stirring well.
Add browned sausage on top of cheese layer.
Pour egg mixture over sausage.
Top with sliced mushrooms
(Be sure to drain them first!)
Cover and refrigerate overnight. 
Bake the next morning for breakfast.  Yum!

Breakfast Casserole
2 packages herbed croutons
2 cups shredded Cheddar cheese
2 pounds hot pork sausage, browned and drained
4 eggs
3/4 teaspoon dry mustard
2 1/2 cups milk
1 can cream of mushroom soup
1 jar sliced mushrooms, drained

Place croutons in a greased 9x13-inch casserole dish.  Top with shredded cheese.  Place browned and drained sausage over cheese.  Combine eggs, mustard, milk and soup.  Pour mixture over sausage.  Sprinkle with mushroom slices.  Cover and refrigerate over night (or make in the morning to serve for dinner.)  When ready to prepare, preheat oven to 300 degrees F.  Bake uncovered for 1 hour and 30 minutes. 

Prep Time:  Approximately 25 minutes     Cook Time:  Approximately 1.5 hours

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