Attic Gal Rachelle says:
Just because Sunshine requested this in her comment in my last post:
Breakfast Sausage Casserole
1 pkg. sausage - cooked, crumbled and drained
10 eggs lightly beaten
3 cups light cream
1 tsp. salt
1 bunch green onions, chopped
1 tsp. dry mustard
16 oz. day old bread, cubed (I like good bread)
4 oz cheddar cheese, shredded
4 oz. Swiss cheese, shredded
Grease a 9 X 13 pan well. Place bread in pan. Sprinkle with cheese and sausage. Combine the rest of the ingredients together and mix well. Pour over bread. Refrigerate overnight. Bake for 1 hour at 350 degrees or until golden brown.
Here is another one we like too:
1 large French bread oaf
3/4 lb. grated sharp cheddar cheese
1 lb. skinless sausage links, cut into thirds and browned
1 lb. ground ham
2 1/2 cups milk
3/4 Tbsp. prepared mustard
1/2 cup sliced mushrooms
1 can cream of mushroom soup
1/4 cup milk
Grease 9 X 13 pan. Cut or tear bread into cubes and put in pan. In a bowl mix cheese, meat, eggs, 2 1/2 cups milk, mustard, and mushrooms. Pour over bread and mix. Mix soup and 1/4 cup milk, and pour on top. Cover and refrigerate overnight. Bake uncovered at 300 for 1 1/2 hours. Cut into squares and serve.
I'm not sure which one I will do this Easter. Probably the first because I am a big fan of Swiss cheese, or maybe I'll do a mix of the two recipes, as I am not one to follow recipes as written. In fact, a few years ago, I had to throw a big dinner where we cut delicious pesto tuna sandwiches on incredible bread into heart shapes. Well, I just couldn't let all those sandwich scraps go into the trash, so I put them in a big pan with some cheese, eggs, cream of mushroom soup and milk, and it made an incredible breakfast casserole for the next morning.
The best thing about it is that you do all the work the night before, and on Easter morning, you can relax and enjoy your family. Serve it with some fresh fruit and some juice, and your set.