Make Ahead Breakfasts
Extra from Volume 11#2
Breakfast Sausage Casserole
Submitted by Hannah S.
“Our family serves this dish when we have overnight guests in our home. We prepare it the day before and refrigerate it overnight. We then can easily bake it in the morning and enjoy a hot and yummy breakfast!”
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, green onions, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 13x9-inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees. Bake, covered, 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees. Bake for an additional 30 minutes, or until set.
Hash Brown Egg Casserole
Submitted by Beth C.
Layer a third of the potatoes, sausage/bacon, onion, green pepper and cheese in a 5-quart slow cooker coated with cooking spray. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over the top. Cover and cook on low 6-8 hours or until eggs are set.