Since tomorrow is Thanksgiving, and I'll be busy cooking other things, I like to make it easy on myself for breakfast. I just finished prepping what I plan to serve for breakfast. I'm using a quick and easy breakfast casserole recipe that uses croutons so the bread is already cubed for you. (I love shortcuts!) Simply prepare it the night before and next morning just set it on your counter for 1 hour to "warm up" before baking.
Sausage Breakfast Casserole
Ingredients:
1 1/2 lbs bulk pork sausage or Italian sausage
2 1/2 cups seasoned croutons (herb, cheese & garlic or caesar)*
2 cups shredded cheddar or mexican blend cheese
bell pepper, onion, mushrooms (as desired) - about 1 1/2 cups total for veggies
2 1/2 cups milk
4 eggs
1/4 teaspoon dry mustard (can substitute 1/4 tablespoon regular mustard, in a pinch)
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
Directions:
In a large skillet cook sausage until brown, drain.
Lightly grease a 3 quart rectangular baking dish and spread croutons evenly in bottom.
Sprinkle 1 cup of shredded cheese over croutons and top with sausage then veggies, if using.
In a large bowl, add 2 1/2 cups milk, eggs, and dry mustard. Whisk together well and carefully pour over layers in baking dish.
In a small bowl combine cream of mushroom soup and 1/2 cup milk, whisk well and spoon evenly over mixture in baking dish.
Cover with foil or plastic wrap and chill for minimum of 3 hours or overnight (preferred).
Bake in a 325°F oven, uncovered for 45-50 minutes.
Sprinkle with remaining cheese and bake for approximately 5 to 10 minutes longer or until a knife inserted in the middle comes out clean.
Let stand for 10 minutes before serving.
Approx. 10 servings
*Croutons - can be easily made yourself a couple of days ahead - take a loaf of french bread or a nice multi-grain or wheat bread and cut into cubes. Lay cubes on a sheet pan in a single layer and place into a 200°F oven until dry (about 2 - 3 hours or so). The bonus is that these will have less fat than the ones in the packages. When cooled, store in a plastic zippered bag for up to a week.
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