It’s a rainy afternoon/evening here in Georgia. Dear Daughter’s golf match has been cancelled, and my Bible study meeting has been cancelled because so many of us are out of town or otherwise engaged. That’s actually a good thing because I WAS feeling a bit domestic and wanted to cook for my family.
Rainy nights and breakfast foods for dinner just seem to go hand-in-hand, and I had found a new breakfast casserole recipe I’ve been wanting to try.
Tonight’s menu includes Breakfast Casserole, Cheese Grits (minus the sausage since the Breakfast Casserole has sausage), cut up fruit, and biscuits with jelly along with orange juice and coffee.
Here’s the Breakfast Casserole recipe. I found it in a magazine at the hair salon….I forget which one. It was actually titled EASTER BREAKFAST CASSEROLE:
1 package sausage links (12 links)
6 English muffins, cut up into 1-inch cubes
¼ cup butter, melted
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup chopped onion
½ cup chopped red pepper
2 cups milk
½ teaspoon salt
½ teaspoon pepper
¼ cup bacon bits
Cook sausage and drain on paper towels. Set aside. Place English muffin cubes in 13 x 9-inch casserole dish and drizzle with the melted butter. Layer sausage, cheeses, onion, and red pepper over English muffin cubes. In a bowl mix the eggs, milk, salt, and pepper. Pour over cheese mixture in casserole dish. Sprinkle with bacon bits. Cover the dish with saran wrap and place in the refrigerator overnight. Remove casserole 30 minutes prior to cooking. Remove saran wrap and bake at 350 degrees for 40-45 minutes.
This recipe serves 12
Instead of using the sausage links I used 1 roll of sausage. I also prepared the dish during the day around lunchtime and placed it in the fridge for four hours prior to cooking.
The recipe for the Cheese Grits I served along with the casserole can be found here.