(Excerpt from Vittles and Vignettes)By Barbara Shepherd
Goals–committing them to paper–is a great way to move your projects forward just like breakfast is essential to begin each day for maximum energy and stamina.
Long ago, getting up before dawn on the farm meant being greeted by the aroma of fresh-cooked bacon or sausage and hearing the sizzle of eggs frying in an iron skillet. Yum!
Breakfast Casserole is a great substitute. Prepare it the night before, and it will be ready to pop into the oven the next morning–baking while you get ready for work. This is also a great recipe to have on hand for overnight company during the holidays!
Breakfast Casserole
1 pound ground sausage
8 eggs, beaten
6 slices white bread, cut into cubes
2 cups whole milk
1 teaspoon dry mustard
1 teaspoon salt
1 cup cheddar cheese, shredded
Spray 9”x13” baking pan with cooking spray.
Brown sausage in skillet; remove and drain on paper towels; set aside. In large mixing bowl, combine eggs, bread cubes, milk, mustard, salt, and cheese; stir in sausage. Pour mixture into baking pan; refrigerate overnight.
The next morning, remove pan from refrigerator and preheat oven to 350°. Bake casserole 40-50 minutes. Remove from oven; slice and serve hot.
Happy cooking to you!
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