Over a Cup of Coffee: Easter morning breakfast casserole


There are several recipes around for breakfast casseroles. I especially like those that you refrigerate overnight and then pop in the oven the next morning.

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Either of the recipes featured in this week’s column would make a delicious breakfast for the family after the kids have finished hunting eggs on Easter morning. Just add juice or fresh fruit to the menu.

Our family also enjoys breakfast burritos. You can make these according to your family’s favorite ingredients. For example, make a mixture of cooked hash browns; cooked and cut-up bacon, ham, or sausage; scrambled eggs; cooked diced green pepper; and seasonings, to taste. Divide the mixture into tortillas. Add shredded cheese. Roll the tortillas up. Put them on a baking sheet and warm them in the oven. Serve with your favorite sauce.

The warm days finally have arrived (for now, anyway). That means cooking out. Do you have favorite recipes for side dishes to go with those hamburgers and steaks? If you have a recipe that you’d like to share, send it to P.O. Box 415, Craig, CO 81626 or call 970-824-8809.

Breakfast casserole

6 slices of bread

8 eggs

1 pound sausage, browned

6 slices of American cheese

3 cups milk

1/2 teaspoon salt

1 teaspoon dry mustard

1/2 teaspoon white pepper

Spray a 9x13-inch casserole dish. Brown sausage, breaking it up as it cooks. Pour off excess grease. Lay the bread down in the bottom of the dish. Put the cheese slices on top, followed by the sausage. In a bowl, beat the eggs and milk. Add the salt, pepper and mustard; beat a little more. Pour this mixture on top of the sausage. Cover with foil and refrigerate overnight. The next morning, bake at 350 degrees for 60 to 90 minutes, until the center is set.

Overnight breakfast casserole

8 slices of bread, cubed

3/4 cup shredded cheddar cheese

1 1/2 pounds sausage, browned

4 eggs, beaten

2 1/2 cups milk

1 can cream of mushroom soup

Grease or spray a baking dish. Cube the bread. Brown the sausage, breaking it up as it cooks. Place the cubed bread in the bottom of the baking dish. Sprinkle it with the cheese. Drain the fat from the sausage and pour it evenly on top of the bread and cheese. In a separate bowl, beat the eggs. Add the soup and milk and beat. Pour on top of the sausage. Cover the casserole and refrigerate overnight. The next morning, bake at 350 degrees for about 50 minutes, until a toothpick comes out clean. Makes 6 to 8 servings.


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