Well, I just finished making 15 casserole dishes of this wonderful recipe. State testing is coming up, and I decided to cook for the kids! Yes, it is about 200 children that will be eating my mom's recipe. Of course the recipe passed to me - and even though mom is not around any longer - I still make every Christmas (and sometimes other times as well)! I hope the kids like it! They are so excited about having breakfast at school.
Do-Ahead Breakfast
5 slices sourdough bread, torn into pieces
1 lb. Brown & Serve sausage links (pre-cooked), sliced
1.5 lbs. Cheddar Cheese, shredded
2 1/4 cup milk
4-5 eggs
1 tsp dry mustard
Take 9x13 inch pan and spray with Pam. Put torn bread pieces into bottom of pan. Sprinkle cheese on top of bread. Place sausage slices on top of cheese. Mix the milk, eggs and dry mustard. Pour over the casserole. Cover with foil, put in fridge and allow to sit overnight.
In the morning, mix one can of Cream of Mushroom Soup and 1/2 can of milk. Pour over the top of casserole.
Bake at 300 degrees for about 70 minutes. (Just enough time to open presents!)
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Saturday, April 11, 2009
Saturday, February 7, 2009
Another yummy breakfast!
This recipe again comes from Kalyn's Kitchen (my favorite website). Enjoy!
Southwestern Egg Casserole
Serves 10-12)
18 eggs
4 oz can diced green chiles
14.5 oz diced tomatoes, well drained (organic preferred)
Seasonings (Spike Seasoning; Freshly ground pepper)
12 oz grated cheese (4 cheese mexican blend works great)
3 Tbsp sliced green onions
Optional: you could also top with bacon crumbles; or browned sausage
For Serving:
Sour Cream & Salsa
Preheat oven to 375. Drain your canned diced tomatoes in a collander and let sit to completely drain. Spray a 9x12 glass casserole dish with nonstick spray. Whisk eggs until well mixed, stir in well-drained tomatoes, green chiles with any juice, and seasonings.
Put the cheese in the bottom of the dish. If you are using bacon or sausage, put this over the cheese. Sprinkle the green onions. Pour the egg mixture on top. Bake uncovered 40-45 minutes (until eggs are well set and top is starting to brown). Serve with sour cream and salsa to top. Yummy!
To look at Kalyn's website for a picture and other recipes for breakfast casseroles, follow this link!
SOUTHWESTERN EGG CASSEROLE
Southwestern Egg Casserole
Serves 10-12)
18 eggs
4 oz can diced green chiles
14.5 oz diced tomatoes, well drained (organic preferred)
Seasonings (Spike Seasoning; Freshly ground pepper)
12 oz grated cheese (4 cheese mexican blend works great)
3 Tbsp sliced green onions
Optional: you could also top with bacon crumbles; or browned sausage
For Serving:
Sour Cream & Salsa
Preheat oven to 375. Drain your canned diced tomatoes in a collander and let sit to completely drain. Spray a 9x12 glass casserole dish with nonstick spray. Whisk eggs until well mixed, stir in well-drained tomatoes, green chiles with any juice, and seasonings.
Put the cheese in the bottom of the dish. If you are using bacon or sausage, put this over the cheese. Sprinkle the green onions. Pour the egg mixture on top. Bake uncovered 40-45 minutes (until eggs are well set and top is starting to brown). Serve with sour cream and salsa to top. Yummy!
To look at Kalyn's website for a picture and other recipes for breakfast casseroles, follow this link!
SOUTHWESTERN EGG CASSEROLE
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