Monday, August 29, 2011

Menus, MORE and Breakfast in Store

Sorry it's been so long. I've been sick AGAIN. The kids got their annual back to school cold and they shared it with me. With me, however, there's no such thing as a simple cold. God has blessed me in many ways but a great immune system was not on the list. Oh well, we've all got our stuff.

Finally after a week and a half I started to feel more like myself last night. I did make a breakfast casserole to bake this morning. I thought it'd be a good start for the kids for back to school. You make it up the night before and then bake it the next day. Keep in mind it does take a long time to bake. It worked out perfectly for me since I'm such an early riser, but for y'all who sleep past the crack of dawn, you might want to wait until the weekend to serve it.

Breakfast Casserole

1 lb. sausage
1 tsp. mustard powder
1/2 tsp. season salt
4 eggs, beaten
2 c. milk
6 slices bread, toasted & cubed
2 c. cheddar cheese, shredded

Crumble and cook sausage until brown; drain. In a bowl, mix mustard, season salt, eggs and milk. Add sausage, bread and cheese. Stir to coat. Pour into greased 13x9 pan. Refrigerate overnight. Preheat oven to 350 degrees. Cover and bake 45-60 minutes (I did mine 1 hour). Uncover and reduce heat to 325 degrees. Bake 30 minutes more.

Menus for the Week--

Monday--Chicken & Dumplings, Black Eyed Peas, Pear Salad
Tuesday--Ham & Pasta Bake, Carrots, Biscuits
Wednesday--Hamburgers & Hot Dogs
Thursday--Spaghetti, Salad, Garlic Bread
Friday--Roast, potatoes, carrots, biscuits, fig preserves
Saturday--out to eat
Sunday--homemade pizza

1 comment: said...

Yes, that is a problem with most breakfast casseroles, they do take a long time. I've tried putting them into multiple smaller pans to speed up baking time