Breakfast Casserole

Categories: Breakfast, Eggs
Servings: 6

1 lb bulk or link sausage (slice up the links)
5 sl fresh bread (any kind)
1 c shredded cheese (such as cheddar or swiss)
6 eggs
2 c milk
1 ts dry mustard
1 ts salt
1 ds pepper

1. In a large skillet, brown and drain the sausage.
2. Grease a 10- x 12- x2-inch baking pan, or a 12-inch Dutch oven. Tear the bread into 1-inch pieces and arrange them evenly in the pan. Spoon the sausage over the bread and sprinkle with the shredded cheese.
3. Beat together the eggs, milk, mustard, salt and pepper and pour it over the mixture in the baking dish. Cover and refrigerate several hours or overnight, if possible.
4. If a baking pan is used, place it into a preheated Dutch oven, setting it on several stones to keep it off of the bottom. Bake for 30 to 40 minutes, or until set. (350-degree F.)

If the recipe is increased allow a little longer baking time.

Variations
a. Substitute browned corned beef hash or diced ham for the browned sausage. Add raw or sauteed onions or mushrooms and/or chopped, cooked potatoes. For a meatless version, replace the sausage with chopped raw broccoli or spinach. The spinach version is particularly elegant if you use a combination of swiss and feta cheese and add chopped green onions and a touch of tarragon. Thawed, well-drained frozen spinach works fine.

b. Different cheeses or breads will give the dish a different character.

Hobo Breakfast

Categories: Breakfast
Servings: 4

1/2 lb Bacon
3 c Potatoes, cooked and shredded
6 Eggs
1 md Onion, chopped
1 Green Pepper, chopped
1/2 c Milk
3 c Cheese, shredded
1 ts Salt
Black Pepper

1. Fry the bacon in a skillet, drain off grease and crumble bacon.
2. Mix the potatoes, onion and green pepper. Pat into the skillet and cook over low heat until the bottom is crisp & brown.
3. Scramble the eggs with milk, pepper and salt. Pour over the potatoes.
4. Top with the cheese and the crumbled bacon.
4. Fry over low heat until the eggs are cooked, about 10 minutes.

Notes
a. A large can of canned potatoes may be used, or 4 large raw potatoes may be cut into large chunks, boiled for about 20 minutes, and then diced and used.

b. This recipe requires a large skillet.