Easy Breakfast Egg Casserole

If you’re look­ing for an easy-to-make and  hearty break­fast dish, this is break­fast egg casse­role is fam­ily favorite around here. We have had it every Christ­mas morn­ing for years, but it’s great any­time. I even freeze it and it works great! It might be some­thing extra good this time of year if you’re get stuck in a back-to-school break­fast rut!

Break­fast Egg Casserole

(Makes 1 large 9x13 pan or two smaller 8X8 pans. I made 2 8x8’s…one for that morn­ing and I put one in the freezer).

Ingre­di­ents:

• 6–8 slices of bread, but­tered on one side
• 1-2lbs sausage (depend­ing on how “meaty” you like it)
• 2 C shred­ded ched­dar cheese
• 12–14 beaten eggs
• 1 1/2 C milk
• salt & pep­per to taste
• *optional– 2 4oz cans of green chiles (drained)

Direc­tions:

You’ll need to start by brown­ing your sausage. I nor­mally use the tubes o’ Jimmy Dean sausage. But, I had a coupon for these links that made them SUPER cheap, so just went with that. So, brown it first and chop it up. Then, start lay­er­ing ingredients.

1. Put bread in, but­ter side down. Top with sausage.

2. Sprin­kle cheese (and chiles if using) over the bread & sausage.

3. Milk together the beaten eggs & milk. Then, pour over the lay­ered ingredients.

4. Cover & refrig­er­ate overnight. In the morn­ing, place pan in a large pan with water and bake for 1 hour at 350.

Then, let cool, serve warm & eat! Or, you can place one in the freezer & it for another morn­ing! I’ve got that alu­minum pan one in my freezer right now.

ENJOY!

For more great break­fast ideas, come join #Dairy­Break­fast­Club recipe party at Tidy­Mom along with The Cal­i­for­nia Milk Advi­sory Board and RealCaliforniaMilk.com!