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Breads & Brunches

Sausage Gravy Egg Casserole

Happy New Year!!  It has been a great year and I am so thankful to all of you for reading my blog and hopefully cooking, baking and sharing hospitality with family and friends through recipes you find here.
In December I had 4,000 hits! Believe it or not there are people all over the world cooking and baking the same things you are.  That really inspires me to keep posting.   I guess you all were busy in the kitchen.  So glad I could join you there and maybe give a little inspiration to be “Good” at whatever it is you enjoy doing.  I guided a couple of friends through their holiday parties and dinners and they said I should call my blog “Making YOU look good”.  I hope the info you find here does “make you look good”.  It is always nice to have success in the kitchen and love shared from the labor of our hands.

I am not always timely on my recipes.  I made a good egg casserole on Sunday.  Would have been good for New Years morning!!!!!  Sorry……a little late.  I will remind you next year.  (or how about Resurrection Sunday).  I am going to be making this for dinner too.  I love breakfast for dinner.

This is an overnight casserole. It comes from an old church cookbook from Parker, Colorado that I use almost weekly.   I don’t know why but I always think I have to make it right before I go to bed when I am not in the mood to be in the kitchen.  It would be fine to throw it together when you are making dinner or just before cleaning up after dinner.  Doesn’t hurt it to be in the frig a few more hours.

 In a 9X13 (or similar) baking dish tear into bite size pieces, 10 slices of white bread.  Sprinkle 2 cups of sharp shredded cheddar cheese over the top.

Brown 2 boxes of Jimmy Deans pre cooked sausage links (found in the meat case) cut into thirds.
About 5 minutes, just until nicely browned.

Place on top of cheese.

Whisk together 5 eggs, and 2 1/2 cups milk (2% or better).  Add 1 tsp. salt and 1/2 tsp. pepper and a couple dashes of tabasco (optional).  Pour over all.

Mix together one can of Cream of Mushroom soup and 1/2 cup milk.  Pour over top of casserole.  (if you like mushrooms, would make a nice addition, 1 small can)

Bake at 300 for 90 minutes. (I did 325 for 60 minutes and it was fine.  We were hungry, had to hurry it up).

I like it a little better after it has set for a few minutes.

Serve with Winter Fruit Salad, Mandarin oranges, pineapple (fresh or canned), pears, apples and bananas.  Pour a little Sprite over to keep the fruit from turning brown.

2013 is going to be a good one!!!!!!
Praying God’s richest blessings for you and yours,
Cindy

By Cindy, January 4, 2013
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1 Comment
  • grammejulie
    March 2, 2015

    Cindy, I think you should post pictures of Molly's shower yesterday and the recipes. The ones I tasted were awesome! Sincerely, Aunt Julie Maxwell

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So glad you dropped by my blog. I am a Christian, a wife,a mother, a grandmother, a daughter, a sister, an aunt, a friend and a keeper of the home. Hospitality is my God given gift and I love sharing it and making you look good! Stop by often. I'll leave the Light on.
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