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Breakfast Casserole
Ingredients
8 slices bread
4 eggs
2 ½ cups milk
¾ teaspoon dry mustard
¼ teaspoon salt
2 cups grated Cheddar cheese
1 ½ cups cooked sausage, crumbled
½ cup milk
1 can cream of mushroom soup, undiluted
Preparation
Preheat oven to 325°.
Grease a 9 by 13 inch pan
Cube bread and spread in pan.
Beat eggs, milk, dry mustard, and salt together.
Pour over cubed bread.
Sprinkle cheese over all.
Top with sausage.
Refrigerate overnight.
Mix ½ cup milk with can of mushroom soup; pour over all.
Bake for 1 ½ hours.
 Casserole
may be made with 1 pound of bacon instead of sausage. Brown bacon, then cut in
thirds. Substitute where sausage is called for.
This is not a picture of the actual casserole, but it sure looks good! |
Mexican Fiesta Breakfast
Casserole
Ingredients
For a 12 X 8 baking dish (lasagna pan)
Preheat oven to 350
6 slices white bread
1 can mexicorn, drained
1 (4 oz) can green chilies
12 oz. shredded Monterey Jack, or Cojack cheese, or Mexican blend
½ lb. pork sausage
4 corn tortillas
8 eggs
1 ¼ C. milk
1/8 tsp. cayenne pepper
½ tsp. oregano
1 tsp salt
Salsa
Sour cream
Preparation
Lightly grease pan.
Cut tortillas in half, then cut into ½ inch strips. Set aside.
Remove crust from bread. Place bread in bottom of pan.
Spoon half of corn and half of chilies over the bread.
Sprinkle with half of the cheese and all of the sausage.
Put on another layer of chilies and corn.
Top with more cheese, but reserve some cheese for the top.
Sprinkle on tortilla strips.
Mix together eggs, milk and spices. Pour over the casserole.
Top with remaining cheese, pressing it lightly into the egg mixture.
Bake 350, 45-50 min.
Serve with salsa and sour cream.
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Baked French Toast
Ingredients
1 Pound French bread cut into 1-inch slices
8 eggs
2 cups milk
1 cup heavy cream
2 teaspoons vanilla ½ teaspoon cinnamon
¾ cups butter
1 ¼ cups brown sugar, packed
3 tablespoons light corn syrup
Preparation
Spray a 9”x13” pan with nonstick cooking spray.
Arrange bread slices in the bottom of the pan.
In a large bowl, beat together eggs, milk, cream, vanilla, and cinnamon. Pour
over bread slices.
Cover and refrigerate at least 8 hours or overnight.
Preheat oven to 350 degrees.
In a small saucepan over medium heat, combine butter, brown sugar, and corn
syrup.
Bring to a boil, stirring constantly.
Remove from stovetop and pour over bread and egg mixture.
Bake, uncovered, for 40 minutes.
Sprinkle with powdered sugar and toasted pecans if desired. |
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