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
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!