Thanks to my good friend Rachel Allen who gave me this easy overnight breakfast bake recipe the night before I needed to take a "main dish" for a brunch at MOPS. If you know anything about me, I don't eat breakfast. If I do, my idea of breakfast is a really chocolatey granola bar. So, here's to Rachel, who helped me look like I had it all together in the morning.
Ingredients:
8 slices bread, cubed
3/4 lb breakfast sausage, browned (I used 1/2lb plus about a half a cub of fried ham)
2 cups cheddar cheese
2 1/2 cups milk
4 eggs
1/4 t mustard powder
1 can cream of mushroom soup
1/2 c milk
Layer the bread, then sausage, then cheese in a 9x13 baking dish. Mix the milk, eggs, and mustard powder, then pour evenly over the bread, sausage, and cheese. Cover and refrigerate 8 hours or more (overnight). Mix cream of mushroom soup and 1/2cup milk to have ready for the morning. In the morning, preheat oven to 300*. Spread cream of mushroom/milk mixture evenly over casserole. Bake for 90 minutes or until the egdges are turning brown.
*If you like mushrooms a can of mushrooms would be a a great addition to this recipe. I think green pepper would also do well.
