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The holidays are often when guests come to stay. One of our family’s favorite breakfasts for overnight visitors is a sausage and egg casserole. Served with juice, fruit, and blueberry muffins, it makes a simple and tasty meal.
OVERNIGHT BREAKFAST CASSEROLE
- 1 pound breakfast sausage
- 6 slices cubed bread
- 6 eggs
- 1 and 1/2 cup milk
- 1 cup finely shredded cheddar cheese
- 1 teaspoon dry mustard
- Salt & pepper
Fry sausage, chopping into small pieces; drain. Into a 9 x 13 inch glass pan, rip bread into small pieces or cubes. Mix in fried sausage. In a separate bowl, lightly beat eggs then mix in milk, cheese, dry mustard; season lightly with salt and pepper. Pour egg mixture over sausage and bread; lightly fold until all the bread is moist. Cover tightly and refrigerate overnight.
The next morning, pop the casserole into a cold oven and set temperature for 350 degrees for 45 minutes.
This may also be made with soy sausage for vegetarian diners.
Happy holidays to all!
Sara
Would you like a hot, fragrant breakfast waiting for you in the morning? Pull your crockpot out of the cupboard and make up this delicious apple-granola cobbler before you go to bed. It’s a variation of a recipe I used to make when my children were young. Tastes a whole lot like apple crisp but is great for breakfast, too.
CROCKPOT APPLE COBBLER
- 2 cups peeled and sliced tart apples
- 2 cups granola
- 1 teaspoon cinnamon
- 1/2 cup light brown sugar (divided)
- 3 tablespoons melted butter
Spray the inside of a 3-4 quart crockpot with nonstick cooking spray.
In a bowl, mix apple slices, granola, 1/4 cup brown sugar, and cinnamon. Pour into crockpot. Stir together remaining brown sugar and melted butter; drizzle mixture over the apples and granola. Cover and cook on low for 6-8 hours or until apples are tender.
Enjoy!
Sara
