Breakfast Casserole

Three days, three posts. Clearly I am on a roll. It has been nice to get back to my love of cooking.

Along that line, I have decided to be a sweet wife and have something tasty to offer the hubby for breakfast each morning. Isn't that nice of me?

Our family loves a hearty breakfast. It is a rare occasion that we eat a bowl of cold cereal with milk. The menu at our house frequently includes waffles, pancakes or french toast... all of which I make in monstrous quantities and then freeze for later. Thank God for my toaster.

During the school week, our mornings can be quite rushed. It is hard to get some protein (a.k.a. eggs or breakfast meat) into my boys without turning into a short order cook. The obvious solution was to make my favorite breakfast casserole to feed the hungry boys.

This recipe comes from my neighbor... the one who says she "doesn't cook." Lies, lies... It is by far the yummiest Breakfast Casserole I have ever eaten. Give it a try.


Breakfast Casserole

20 slices of bread, cubed
1 lb. breakfast sausage, cooked and drained
1 - 1 1/2 c. cheddar cheese grated
1 can Rotelle tomatoes
about 1 3/4 c. half-n-half
12 eggs
1 tsp. salt
1 tsp. dry mustard

Open the can of Rotelle tomatoes and drain them over a measuring cup. Set the reserved liquid aside.

Spread half of the bread cubes in the bottom of a greased 9x12 pan.


Top with half of the cooked sausage.


Spread half of the grated cheddar cheese on top.


Sprinkle the drained tomatoes evenly over the cheese. My boy doesn't like things to be too zippy, so I used about half the can. Use as much as you like.


Repeat the layering with the remaining bread, sausage and cheese.


Crack 12 eggs into a bowl.


Take the reserved liquid from the can of Rotelle and add enough half-n-half to equal 2 cups. Add to the eggs along with the salt and dry mustard. Whisk to combine.


Slowly pour the egg mixture over the top of the bread mixture. Cover tightly with plastic wrap and refrigerate overnight.


In the morning, remove the plastic wrap from your chilled casserole. Bake at 350 degrees F. for 45 minutes or until the egg is set and the top is golden brown.