Strawberry Jam!
Breakfast Casserole, revisited
I can’t remember if I have posted this recipe here before and am too lazy to check, but this is an adaptation from the Sharon United Methodist Church’s Cookbook (submitted by Ben’s grandmother, Lucille Uphaus). This is my version:
1 small loaf of crusty rosemary bread, cut into cubes
1 lb sausage, cooked/drained/cooled
2 c milk + 6 eggs + 1 tsp salt + 1 tsp mustard, whisked
1 cup shredded grueyere
Directions:
Day 1 (the night before): put cubed bread on bottom of 9×11 baking dish (or whatever dish you need to have the bread cubes come up the side over halfway). Spread cooled sausage over, then sprinkle gruyere. Take eggy mix and pour over top, making all is covered and soaked. Cover tightly with plastic wrap and put in fridge overnight.
Day 2: preheat oven to 350. If your oven has a delayed start feature, this is an excellent time to use it. Take off plastic (hey, it’s early in the morning! you may need that step spelled out for you) and pop in oven for 40-45 minutes. Feeds at least 6 people with big appetite.
Happy Second Birthday!
Making a Pink Lady Cake
