Have you ever seen pandas eating breakfast? Me neither.
Everyone at once…”Aw!!”
I especially like the fellow in the front lying on his back all relaxed.
Back to breakfast.
Here are two super easy, make ahead breakfast casseroles that are handy for a busy morning or especially when you have overnight guests.
The two casseroles are different enough to appeal to different appetites.
The Supreme Sausage Casserole probably gets it name from the fact that it is jam packed with tasty ingredients like sausage and beef and veggies and cheese.
I always like to serve something with maple syrup to guests being that it is so good here in Vermont. This is a tasty, custardy French Toast. I might make smaller bread cubes next time, but the larger size did make for a nice crisp dish on top and smooth and creamy inside.
1 pound bulk pork sausage
1 pound ground beef
1 small onion, chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 to 1-1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
2 tablespoons butter, melted
2 cups (8 ounces) shredded cheddar cheese, divided
12 eggs, lightly beaten
2/3 cup heavy whipping cream
In a large skillet, cook the sausage, beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain. Stir in salt and pepper; set aside.
2. Pour butter into an ungreased 13 x 9 inch baking dish. Sprinkle with 1 cup cheese. Pour eggs over cheese. Top with sausage mixture.
3. Pour the cream over sausage mixture. Sprinkle with remaining cheese. Cover and refrigerate for 8 hours or overnight.
4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325°F for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Recipe from Taste of Home Casseroles Cookbook
7 cups cubed French bread
1/2 cup golden raisins (I left these out)
3 ounces cream cheese, softened
1 cup warm heavy whipping cream (70°F to 80°F)
1/4 cup maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
Additional maple syrup for serving
1. Place bread in a greased 2 quart baking dish; press down gently. Sprinkle with raisins, if using.
2. In a small bowl, beat cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture.
3. Pour evenly over bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight.
4. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375°F for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup.
Recipe from Taste Of Home Casseroles Cookbook
This is a gorgeous instrumental from a 13 year old (!!!) out of Singapore.
Definitely music to wake up to.