by Kathy Hamman Miller

You can make it easy for your mom by helping her out in the kitchen making this breakfast casserole dish the night before, baking it in the morning while putting the coffee pot on to sit back and enjoy the time together! A true crowd pleaser.

Ingredients:

2 pounds of your favorite ground sausage, sliced cubed bacon, or you can use both

4 cups shredded cheddar cheese

Sliced bread to cover bottom of cake pan

Butter room temperature (spreadable)

12 eggs

1 1/4 cup milk

Salt and pepper to taste

Directions:

Fry your choice of meats until crispy, chunky and browned. Drain all fats off.

In a medium size bowl whisk the cracked eggs, milk, salt, and pepper setting aside. Butter one side of your bread slices lining your pan with the buttered side facing down, fitting tightly to all sides in a 9×13 casserole dish. Keeping the bread layer flat on the bottom.

Layer sausage, then the cheese over bread covering evenly. Pour seasoned eggs evenly over all and cover with foil. No need for stirring.

Refrigerate overnight

Place casserole in oven from the refrigerator, turn oven on and bake uncovered in a 35-degree oven for one hour or when the center of the casserole reaches an internal temperature of 160°F when tested with a food thermometer. Makes 12 good sized pieces. Serve warm with a little hot sauce if desired.

Taco casserole — For a change up, I’ve browned hamburger adding taco seasoning and a light sprinkling of canned diced fire roasted and peeled green chiles, drained and diced. A can of drained, rinsed and patted dry black and or pinto beans, serving with salsa and guacamole.

Pizza casserole — use pepperoni slices, ham slices, etc., cheddar with mozzarella cheese and serve with pizza sauce. Endless possibilities, enjoy!