Make-Ahead Breakfast Casserole

We love big hearty weekend breakfasts.

Pancakes loaded with bluberries we picked over the summer.

Waffles topped with bananas and real maple syrup.

Eggs prepared just about any way you can make 'em.

We are a breakfast lovin' family.

We even have breakfast suppers some nights.

I saw this recipe over at Or so she says and I knew that it would be a hit for my hungry men.








This is Lindsay's husbands Grandma Pat's recipe. If it's a Grandma recipe, it's got to be good. You can check out Lindsay's blog Our Family Treat.

I love that you can use up whatever leftovers you have in the fridge and that you can make it the night before. I used whole wheat bread and some of the leftover Chritmas ham, but the combinations of what you can use are endless.

Next time I'm thinking, bacon, onions and Monterey jack, or maybe spinach, sausage and Swiss?

Breakfast Casserole
12 slices of bread
18 oz of shredded cheese
(I didn't measure my cheese, I just sprinkled it on generously)
1 pound of your favorite meat
(Again I didn't measure, I just layered it on)
Cooked vegetable of your choice (none this time for us, for shame)
8-10 Eggs (I used 10)
Salt and Pepper
Butter

Butter one side of all the bread slices. Place 6 slices of bread, buttered side down in a 9x13 inch pan. Top your choice of meat, veggies and cheese.

Place the other 6 slices of bread, buttered side up, on the top. Beat 8-10 eggs in a bowl. Add salt and pepper. Pour the eggs into the casserole dish, making sure to cover all the bread with th beaten eggs. Cover the pan in foil and refrigerate over night.

Keep the foil on and bake at 350 for 1 hour. Remove the foil and bake for an additional 1/2 hour, or until the bread is nicely browned. Let sit for 5 minutes, cut and serve.

The whole house smelled like breakfast while this was cooking. The bread browned up and got nice and toasty. It was like eating a thick grilled cheese.

*printable recipes is on the blink, so cut and paste this time, sorry!