Why is it so fun to have breakfast for dinner? As a little girl I can remember that anytime my dad was in charge at supper time, he would make pancakes or omlets or maybe french toast. I thought it was the BEST! So much better when eaten at night rather than in the morning. So strange, but true nonetheless!
This week I am making breakfast for dinner on Thursday night. I’ll be fixing this Sausage Brunch casserole. It’s very, very good and has to be made about 8 hours in advance. This is a HUGE plus for me because that means I’ll prepare it first thing in the morning. Then when the crazy part of the day rolls around, late afternoon when the young ones are getting bored and want my undivided attention, all I have to do is stick this bad boy in the oven. No more prep work. Then I’ll pop some bread in the toaster, wash up some fruit, and Voila…Dinner!
Here is the simple recipe:
INGREDIENTS:
8 slices of crustless bread
2 lb pork sausage
3/4 cup grated cheese
4 eggs
2 1/2 cups milk
3/4 tsp dry mustard (or 1 1/2 tsp prepared mustard)
salt to taste
chopped onion
1 can cream of mushroom soup
1 can mushrooms, drained
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DIRECTIONS:
Grease 9×13 pan.
Cube bread and place in pan. Brown and drain sausage.
Sprinkle over bread cubes and add the grated cheese.
In separate bowl, beat eggs with milk, mustard, salt, and onion.
Pour over meat.
Cover and refrigerate overnight.
In morning, mix soup and mushroom and pour over all.
Bake at 300 for 1.5 hours.
Cook’s note: Jeremy is not crazy about the mushrooms in this recipe. I love them and think they are what makes it so good. To compromise, I actually use 2 square pans, probably 8×8’s (but I’m not sure), and cook one with mushrooms and one without.