Wednesday, November 26, 2008

Left-Over Wednesdays: Breakfast Casserole

Well I am purposely staying away from a recipe that is Thanksgiving-y. See last week's recipe post if you need a side dish idea! (Don't worry April and Jaci...I'll get to the chili recipe soon! I won't forget!)
We had Anti-Thanksgiving Dinner last night at college group (not that we are against T'giving, just an "opposite" dinner). The meal that I could think of that is completely opposite of turkey and dressing would be sushi...but I wasn't going to make sushi for 25 college we had breakfast for dinner! I served this casserole with cinnamon rolls and OJ.

Breakfast Casserole
Makes one 9X13 pan
This is also great to make the night before, especially if you are serving this for breakfast or brunch, then pop in the oven when you get up.

1 loaf white bread, cut into cubes or chunks
1 "tube" sausage, cooked and crumbled
1 dozen eggs
2 cups milk
3-4 Roma tomatoes, chopped
1 bunch green onion, minced
2 cups cheddar cheese, shredded

1. Place bread cubes in bottom of pan
2. Whisk eggs and milk together until fully combined. Salt and pepper to taste.
3. Layer chopped tomatoes, green onions, sausage and a cup or so of cheese over the bread in pan.
4. Pour egg mixture over bread and ingredients. **NOTE: I usually don't measure the milk out to an exact amount, so you may need to add extra milk. The egg/milk mixture needs to cover the ingredients completely. Sometimes I add heavy cream too!
5. Top with remainder of cheese and bake in 375 degree oven for 45-60 minutes, or until internal temperature reaches 165 degrees.
6. Can be made "vegetarian" with no sausage, or add your own veggies (mushrooms, peppers, etc) for some variations. This is the version the college kids like!

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