Monday, April 11, 2011

Easy Egg Casserole



I can't believe I have not posted this recipe!

The only reason I know I haven't is because I was on here looking for it because I wanted to make it for the cherubs to have in the morning for breakfast.

They're testing at school and the teachers have said, "Make sure you feed your brain with a good breakfast!" 

This momma takes it to heart and is both challenged and called to make sure my sweet cherubs have plenty of rest and a great breakfast so they can do their best on their tests!

This breakfast casserole is so easy and re-heats very well.

I wish I could say it's my recipe, but it's from my friend, Guy.  I had it first at her house when she hosted a cookie exchange years ago!

Guy's Breakfast Casserole

6 eggs
2 cups milk
1 tsp. salt
1 tsp. dry mustard
1 lb. sausage, cooked (or other breakfast meat of your choice)
1 bag croutons (I use the New York Style Texas Toast croutons)
1 1/2 cups grated cheddar cheese

Mix eggs, milk, salt, dry mustard together.  In a greased casserole dish, layer croutons, sausage, and then the cheese.  Pour the egg mixture the layers.  Cover and refrigerate overnight.  Bake at 350 for 45-50 minutes or until it's done.

I have actually made this where I don't refrigerate it overnight -- we're so hungry, we can't tell the difference!  Seriously, the croutons are more crouton-y, but that's ok with us -- we like it!

Do what you like!


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