Monday, November 25, 2013

Recipe: Best Breakfast Casserole and Party Variation

Really, really good!

This is the regular version, not the party variation. It would make an excellent breakfast for the coming busy weekend. Make it in the evening, refrigerate overnight.

"Scrumptious. Be creative with the bread and meat you use." 


12 slices bread (“may substitute French bread for white bread: either preferably homemade—see recipes in Baked Goods section) 
1 lb Velveeta cheese 
8 oz sausage, cooked and drained (preferably homemade—see recipes in Meats section) 
1 stick butter or margarine, melted 
6 eggs, beaten 
1 tsp dry mustard 
½ tsp salt 
1 quart milk 

Break bread into small pieces and place in a greased 9 x 9 inch baking dish. Cube cheese and place over bread, then top cheese with sausage. Pour melted butter over all. Stir together beaten eggs, mustard, salt, and milk, then pour mixture over casserole. Cover and refrigerate at least 6 hours. Preheat oven to 350° and bake casserole for 1 hour or longer, until a crust forms on the top and the casserole is firm. 

 “Layer over bread 1 (10 ounce) box frozen chopped broccoli, cooked and drained. Add the cheese and diced ham. Add 2 tablespoons instant minced onions to the beaten egg mixture, pour over casserole. Proceed as directed. Serves 10.”

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