Wednesday, December 22, 2010

Breakfast casserole recipe

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This is a repost of a blog entry in March, but since I will be making it to enjoy Christmas morning, I wanted to share again.  Make it sometime on Christmas Eve, then pop it in the oven on the morning of the 25th.  I love how I don't have to take away time from watching my kids open gifts, yet we get to have a yummy, hearty breakfast to enjoy as a family.

Breakfast Casserole

1 1/2 boxes of Pepperidge Farm croutons or 8 slices of bread, cubed
3 cups of milk
4 eggs
1/4 tsp dry mustard
1 can cream of mushroom or cream of broccoli soup
2 to 3 cups of cheddar cheese (more or less to your liking)
1 pound of ground sausage
Package of ritz or saltine crackers
2 tablespoons of butter, melted

Spread bread/croutons in the bottom of a 9 x 13 inch pan. Mix 2 1/2 cups of the milk, eggs, and mustard. Pour over the croutons. Brown the sausage. Sprinkle the meat over the crouton mixture. Top with the cheese. Refrigerate overnight.

In the morning, mix the remaining 1/2 cup of milk with the soup. Pour over the casserole. Bake at 350 degrees for 1 hour. Crush a sleeve of crackers. Mix the crackers with the melted butter. Pour over the casserole for the last 5 to 10 minutes of baking.

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