Featured Recipe: Make Ahead Breakfast Casserole

Ingredients

• 8 slices sandwich bread
• 1 tablespoons butter
• 8 oz turkey sausage
• ½ small onion
• 8 oz button mushrooms, sliced
• 4 oz shredded cheese
• 6 eggs
• ¾ cup half and half
• ¾ cup milk
• ¾ tsp salt
• ½ tsp pepper

Takes 20 M, serves 6.

Instructions

1. Preheat oven to 225 degrees. Arrange bread slices in a single layer on a cookie sheet and bake for 30-35 minutes, turning them over midway through cooking to get evenly dry and crisp.
2. While bread is drying, brown the sausage in a pan. Once the sausage is no longer pink, add onion and mushrooms. Cook until onions are translucent and mushrooms have stopped releasing water. Drain.
3. Butter one side of each bread slice. Place 4 slices of bread, butter side up, in the bottom of an 8×8 pan that has been sprayed with pan spray.
4. Layer half the sausage mixture and ¼ cup of cheese on top. Place next 4 slices of bread, butter side up on top of the cheese, spread remaining sausage mixture over this.
5. In a bowl, beat eggs, half and half, milk, salt and pepper. Pour over the top of the casserole, sprinkle the cheese on top.
6. Cover tightly with plastic wrap. Let sit overnight with a plate on top of the plastic wrap to weight down the bread and ensure the eggs get evenly distributed throughout all layers.
7. The next morning, cook at 325 for 50-60 minutes until the eggs are cooked throughout and the casserole does not jiggle in the middle. Will keep in the fridge for 4 days.

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