With the family going in different directions at different times it’s not easy for me to get breakfast cooked every morning. But my family has one of those metabolisms that really needs some solid food or they’ll be starving way before lunchtime.
This is a breakfast dish I can make up on the weekend and have servings wrapped up for a quick microwave reheat. Add a spoonful of salsa and it changes the flavor to a whole new dish. Besides being an easy dish to reheat I love the versatility of it. I can saute some mushrooms, onions and/or green peppers and change it up. Try using ham instead of sausage. Use half cheddar and half jalapeño jack. The changes are limitless.
Then there is the fact that the entire recipe can be made with less fat or dairy free depending on your dietary needs. Low fat sausage or lean ham will cut the fat down tremendously and you can buy egg beaters and follow the directions for the amount of eggs required. Then simply omit the cheese or use soy shreds and use regular rice milk. I don’t recommend soy milk for this recipe as there is a distinct flavor to soy milk.
4 slices bread, even better if they are stale or have been let out to dry for an hour or two
1 lb. breakfast sausage
2 cups milk
1 tsp. ground mustard
1/4 tsp. ground black pepper
1 cup shredded cheddar cheese
1. Grease a 9×13 baking dish and pre-heat oven at 350 degrees.
2. Brown sausage and drain. Set aside.
3. While sausage is cooking, break bread into small pieces and cover the bottom of the baking dish.
4. Mix together eggs, milk and seasonings.
5. Sprinkle sausage and cheese over bread pieces.
6. Pour egg mixture over it all and bake for 35-40 minutes.
This is a great make ahead breakfast casserole and if you get creative it will come tasting like it too a long time to make. Take it to a brunch and serve it with fresh tomato slices for a bit of freshness. You can also put this casserole together the night before and then bake it in the morning.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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