Sunday, January 24, 2010

Sausage and Egg breakfast casserole


Note:
1. YOU CAN USE ANY TYPE OF BREAD, YOU CAN USE BAGELS OR ENGLISH MUFFIN OR TRY SOMETHING DIFFERENT EVERY TIME.
2. I HAVE USED DIFFERENT MEAT FILLINGS AS WELL, I HAVE USED BREAKFAST LINK SAUSAGE AND JUST CUT THEM UP, I USED HILLSHIRE FARM LITTLE HOTDOGS ALL CUT UP INTO BITE SIZE PIECES. YOU CAN ALSO USE DICED UP HAM OR TURKEY, TRY IT AND YOU MIGHT LIKE IT.
3. YOU CAN MAKE THIS AND GET IT READY THE NIGHT BEFORE AND JUST BAKE IT IN THE MORNING.

**** THIS IS GREAT WHEN IT'S WARM AND JUST OUT OF THE OVEN. IT'S NOT SO GOOD TO EAT AFTER IT'S BEEN SITTING FOR A WHILE, NOT SO GOOD IN THE MICROWAVE EITHER. IT TENDS TO GET HARD.

Ingredients:
6 slices white bread, coarsely torn (SEE NOTE 1)
1 lb. bulk sausage, cooked, drained (SEE NOTE 2)
1 cup KRAFT Shredded Sharp Cheddar Cheese
6 medium eggs
2 cups milk
salt & pepper to taste

Directions:
PREHEAT oven to 350°F. Lightly grease 13x9-inch baking pan or oven-proof casserole. (WHATEVER YOU HAVE AVAILABLE THAT IS DEEP ENOUGH, COZ THE EGGS RISES WHEN IT'S COOKING AND YOU DON'T WANT IT TO OVERFLOW AND SPILL, ALSO MAKE SURE IT'S OVEN PROOF) Place bread into bottom of pan; sprinkle with sausage and cheese.

BEAT eggs, milk, salt and pepper in medium bowl with wire whisk. Pour over bread mixture in pan.

BAKE 40 to 45 min. or until mixture is set in center and lightly browned.

clairebakescakes

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