This is a wonderful recipe that I got from my friend Pam in Washington state. Around there, they call this Endicott's Favorite Breakfast Casserole. There are many versions of breakfast casseroles online but this one is, by far, the best. Honest! I made this recipe one New Year's eve, to have for breakfast the next morning, when we had our niece Laura and her husband Matt visiting with us. I hope you enjoy it as much as we did!
Breakfast Casserole
8-10 large eggs
2 cups milk
1 can of cream of mushroom soup
3/4 lb cheddar, grated
8 slices of white bread, cubed
1/2 medium onion, chopped
20 link sausages, browned and set aside or:
1 lb cooked crumbled bacon, bulk pork sausage, cubed ham or any kind of local sausages, such as German.
Mix together the eggs, milk and cream of mushroom soup. Stir in the cheese, cubed bread and onion. At this point, you can add the meat of your choice and stir it in or you can wait until you have it in a greased 9" x 13" baking dish/pan and arrange the sausage links on top. Push them down into the egg/bread mixture a little bit.
At this point, you can either store in the fridge overnight or, if you're in a hurry, let it sit for a bit to "let the bread and eggs shake hands". Place in a 350 F oven and bake for 1 and 1/2 hours. Watch closely after an hour to check for doneness and to make sure it gets nicely browned. The leftovers are great, too!
Enjoy!
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