When I know we are going to be having overnight or early morning guests, I like to prepare this ahead of time and stick it in the fridge. In the morning, all I have to do is pop it in the oven and in just a few minutes breakfast is on the table. I have also done it in the slow cooker over night. Same great taste! Check out what they are saying about this recipe over at Group Recipes:
“I love this not only because it’s a wonderfully satisfying comfort food, but also that it makes a lot and that you make it the day before. Nothing better than just having to pop something in the oven!”
You really can feed an entire group with this breakfast casserole. It’s perfect for brunch or even dinner!
Ingredients
10 eggs (Egg Beaters are ok)
2 1/2 cups of milk
1/2 cup of chopped onion
1/4-1/2 Cup Chopped bell pepper (green or red, both nice)
1/2 to 1 Cup fresh mushrooms
1/2 cup Velveeta cheese
1/2 cup Kraft shredded sharp cheese
3 slices bread buttered and cubed
1 cup Johnsonville sausage
Instructions
Brown sausage with onion and pepper. Cook fresh mushrooms a minute or so. Drain sausage mixture on paper towel.
Blend eggs and milk. Butter 9″x13″ baking pan. Put bread cubes in bottom of the baking pan.
Spread cheese over bread. Then sprinkle sausage mixture over all.
Refrigerate over night covered.
Preheat oven 350. Bake for 45 min-1 hour or until set. This will serve around 6 adults. Other ingredients can be used or meat can be omitted or other meats substituted.
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Quick Tip: Subsitute your favorite cheese.
Thanks again to Group Recipes for this simple and hearty recipe.