OVERNIGHT BREAKFAST CASSEROLE For 1 or 2 Servings

Now that the weather is cooler in the morning.  An oven baked breakfast will warm your home up.  You prepare it the night before and bake it up the next morning.

****Sausage Egg Cheese and Bread Casserole****

  • 6 Ounces ground pork sausage; Cooked and drained of fat
  • 1 Large egg
  • 3/4 Cup milk
  • Dash salt and dash of pepper
  • 21/2 Cups cubed thick sliced bread.  French, Italian, or sourdough
  • 1/2 Cup shredded cheddar cheese

HOW TO:

  1. In a medium skillet cook sausage until no longer pink: Drain fat
  2. Transfer to a paper towel lined plate-set aside
  3. In a medium bowl, beat egg.  Whisk in the milk, salt and pepper
  4. Grease a 8×8 or smaller baking dish
  5. Line the dish with the cubed bread.  Cut and rearrange if necessary
  6. Sprinkle the bread with the cooked sausage and cheese
  7. Pour the egg mixture over the entire dish
  8. Cover with foil and refrigerate over night
  9. Heat oven to 350 degrees
  10. Cook the casserole covered with the foil for 25 to 30 minutes or until egg mixture is set

****Hash Brown Sausage Breakfast Casserole****

  • 1/2 Pound cooked sausage
  • 5/8 Package frozen hash browns Thawed (Frozen hash browns will separate easier with inserted butter knife) Just messy
  • 1 Cup shredded cheese
  • 1Cup milk
  • 3 Large eggs Beaten
  • Salt and pepper to taste

To make the night before: Keep sausage/hash brown mixture separate from egg mixture.  Then pour egg mix on top just before it goes into the oven.

HOW TO:

  1. Preheat oven to 350 degrees
  2. Grease a 8×8 or 9×9 inch baking pan
  3. Heat large skillet over medium heat, cook and stir sausage until browned and crumbly
  4. Stir thawed hash browns, cooked sausage, cheese, salt, pepper in large bowl
  5. In another bowl; whisk milk and eggs
  6. Pour hash brown mix into prepared baking dish
  7. Pour egg mixture evenly over hash browns
  8. Bake about 45 minutes

WARM MORNINGS TO YOU

 

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