Friday, September 26, 2008

Overnight Breakfast Bake

Makes 6 Servings

1 cup baking mix (Bisquick, Jiffy, etc.)
1 1/2 cup shredded cheese
2 cups milk
1 teaspoon cayenne
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon garlic powder
6 eggs, beaten
1lb. breakfast sausage, browned and drained


Mix all ingredients in a large bowl, reserving 1/2 cup cheese for topping. Cover and refrigerate 8-24 hours, or overnight. Pour into a greased casserole dish and bake uncovered at 350 for 1 hour, or until a knife inserted in center comes out clean. Turn oven off. Sprinkle 1/2 cup shredded cheese over top of casserole and let sit in oven until melted.

This is my favorite breakfast to make on the weekends because it allows me to sleep in! A lot of the time I prepare it the night before along with dinner and just stick it in the fridge. Then the next morning when I wake up, I pop it in the oven. Sometimes I even put it in the oven and go back to bed for one more hour! Then we all wake up to a home-cooked breakfast without the mess and fuss.

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