I’m celebrating breakfast all week. The holidays are coming and big breakfasts are just around the corner. But I don’t want to see you limiting breakfast to breakfast. I know, that only made minimal sense, but we love breakfast for dinner too.
Back in the early days when I still worked for a living, there was nothing easier than coming home and making breakfast dishes for dinner. They pack an incredible protein boost without a lot of energy on your part. This casserole can be prepared as easily in the morning before you leave for work for a dinner as it can the night before for a breakfast. Either way, it goes from refrigerator to the oven when you are ready. Easy squeezy.
And have you given a thought to leftover eggs? I often make the full casserole even if it’s just the two of us so I can make breakfast burritos the next morning or faux egg mcmuffins. I love me my eggs and these pack a punch.
I actually made a gluten-free option this weekend for my non-gluten eating sister-in-law. While I found it a little lacking, she was in heaven and totally felt the love. I normally tease her for being a woozie and to suck it up, but she insists she feels so much better gluten-free. I’m going to continue to tease her, but I will occasionally spoil her as well. Eggs are the perfect food and I don’t know if most people would have noticed the lack of gluten if I hadn’t been so annoyingly pro-gluten. I used gluten-free Panko though and I think it made the mixture a little too dense, almost gummy. It is all about me kids, what can I say. I love gluten!
1 pound ground pork sausage, browned and drained
2 ¼ cup milk
1 ½ teaspoon dry mustard
½ teaspoon salt
1 ½ cup shredded cheddar cheese
3 slices (about 2 cups) white bread, cubed (gluten-free is a valid option)
Heat oven to 350 degrees. In a large bowl, combine milk, eggs, dry mustard and salt. Whisk vigorously for 1 minute. Stir in cheese, bread and sausage. Pour into an ungreased 9 x 13 inch pan. Bake for 30 to 40 minutes or until knife inserted in the center comes out clean. Serves 12.
To make ahead, prepare, cover and refrigerate overnight. Bake uncovered at 350 degrees for 40 to 50 minutes.
* from the Recipe Box:
This is from mom’s recipe box. We used to have big breakfasts fairly frequently. This recipe is ever so much easier than cooking scrambled eggs on top of the stove. I add more salt and a good dash of pepper. If it were just me, or people with similar taste buds, I’d throw in chili flakes as well. I like my eggs spicy.
and remember: You’re pretty much my most favorite of all time in the history of ever. Big kiss, Lynn