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MomMe Mantra:"You had your time, you had the power. You've yet to have your finest hour."
This weekend we are doing so much running around, I had anticipated eating breakfast at the Starbucks Drive-Thru, again. And I know I'm not the only mom who litterally "grocery shops" at my coffee place! It's easy. And expensive actulaly! So, now we are on a strict budget at home, plus I do want my kids to eat better. I'll just quit my job & grow an organic garden in my yard to prepare fresh fair for the children. HAHAHA. So while that's not happeneing, I have to figure out how to eat cheap, good & fast.
My husband's website has the answer. This dish is a hot tasty breakfast. Make it, slice it, & why not put pieces in tupperware to-go? I'll wrap just about anything in a tortilla- Ta-da! Leftovers are an instant breakfast burrito. Get creative & enjoy this breakfast-bake with your busy crew this weekend!
KJ's Egg Sausage Dish by Kathy Schaefer (Brea Fire Dept, California)
Ingredients ~Serves 5~
12 slices of white bread, crusts removed
2-3 tablespoons butter, softened
½ cup butter
½ pound sliced mushrooms
2 cups thinly sliced yellow onions
1 ½ pound Italian sausage
¾-1 pound cheddar cheese, grated
2 ½ cups of milk
3 teaspoons Dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
Butter the bread with the softened butter and set aside. In a skillet, melt the ½ cup of butter and brown the mushrooms and onions- 5-8 minutes. Season to taste with salt & pepper. Cook the sausage (I take it out of the skin in little balls). In a greased 11x9 casserole, layer ½ of the bread, mushroom mixture, sausage and cheese. Repeat the layers, ending with the cheese. In a bowl, mix the eggs, milk, mustards, nutmeg, 1 tsp. salt, 1/8 tsp. pepper. Pour over the casserole. Cover and refrigerate overnight. When ready to cook, sprinkle parsley (finely chopped- 2 T) over the casserole and bake uncovered for 1 hour at 350 degrees. Enjoy!