Between the kids hunting for the eggs and baskets left by the Easter bunny and for some, getting ready for church, it can be pretty busy on Easter morning. It's great to have a casserole that is sure to satisfy everyone in your family for breakfast. The beauty of this recipe is that it can be prepared the night before!! While the kids are hunting for Easter eggs and looking through their baskets, pop this casserole into the oven. By the time they are done, the casserole will be too. You can make this egg casserole with sausage or bacon or if you prefer, it can be made without meat. My own mom has served this casserole at many a holiday breakfast. I would much rather be enjoying a cup of hot coffee and watching my kids look through their baskets, than be in the kitchen scratching my head wondering what to feed everybody!!
Ingredients:
6 large eggs (beaten)
2 cups milk
6 slices white or wheat bread (cubed)
1/2 pound sausage or bacon
1 cup cheddar cheese (shredded)
Directions:
Lightly grease a 9 x 13 inch pan with non-stick cooking spray. Cook sausage or bacon, drain off the fat and set aside. In large bowl, beat the eggs with a fork. Add the milk to the eggs. Cut the bread into bite-sized cubes and add to the egg and milk mixture. Crumble the sausage or bacon into small pieces and add along with the cheese. Mix together well with large spoon until all ingredients are thoroughly covered. Pour entire mixture into the pan and cover with foil or plastic wrap. Put in refrigerator overnight. When ready to serve, preheat oven to 350 degrees, remove foil or plastic wrap and bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean and the casserole is set in the middle. Let cool for 15 minutes. Serves 6-8 people.
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