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Good Morning (Afternoon or Evening)!Today's breakfast dish is from Joy Gibson who lives in {my favorite city!} New York where her family shares Christ with the Jews.I've not tried this dish, but it sounds delicious!
BREAKFAST CASSEROLE1 lbsausage*6 slicesbread, cubed (white works best)1 cup gratedcheese
6 eggs2 cups milk1 tsp. salt1 tsp. drymustard (or 1/2 tsp mustard)
DIRECTIONS:Brownsausage and drain. Beat eggs, milk, saltand mustard until frothy and set aside. Grease a 9x13 pan. Cover bottomof pan with bread cubes. Layer sausage(or other meat/veggies of your choice) next. Top off with grated cheese. Lastly, pour the egg mixture evenly over the dish, making sure allsections are moistened. Cover andrefrigerate overnight. Bake at 350,uncovered, for 40-45 minutes, or until set and lightly browned.
ALTERNATIVES:Instead of (or along with) the sausage, use 1lb. of anything you might imagine in an omelet: Ham, crispy bacon, peppers, mushrooms, green onion, caramelized onions(yum), zucchini, tomatoes, spinach and feta cheese, etc.
Fresh orfrozen vegetables work wonderfully, but adjust the seasonings accordingly(there is a lot of sodium in sausage, so the recommended salt above may need aboost if you skip the meat). I toss freshveggies with a bit olive oil and Fajita style seasonings—salt, black or cayennepepper, lemon and garlic powder. For brunch, I’ve even done it with fresh broccoli, and it turned out veryquiche-like. Frozen veggies can go onstraight from the freezer (do season, though) and reduce milk to 1 ¾ cup. (Idon’t recommend frozen broccoli unless you like it soft.)
SO…pick yourfavorite fillers, sprinkle on top of the diced bread, cover with cheese, andpour egg mixture on top. Refrigerateovernight, and pop it in the oven while you get ready for your day. (Just don’t take too long in the shower!) Enjoy!!
Thank you, Joy!
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