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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Breakfast Casserole Recipe

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This recipe for Breakfast Casserole is from In the Kitchen with Judds, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large sourdough french bread slices
1 lb sausage (optional, or can use less meat)
½ onion, sliced
5 eggs
1 cup milk
1 can cream of chicken soup (you can use cream of mushroom instead)
2 cups shredded cheese
Directions:
Directions:
Cook sausage and onion together. Drain.
Blend together eggs, milk, cream chicken soup, and one cup of shredded cheese.
Butter 9x13 inch casserole dish.
Layer sourdough bread on the bottom.
Spread sausage/onion mixture evenly on top of bread. Pour egg mixture on top of sausage.
Top with remaining cup of cheese.
Refrigerate overnight.
Cook at 350* for 40 minutes.
Personal Notes:
Personal Notes:
**Another option - we had something like this at girls camp one year. It was pretty much the same recipe except they put shredded hash browns in it as well - yum! I also believe that they used croutons instead of the french bread, so another possible variation.

 

 

 

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