10 Steps to a Food Coma [Breakfast Edition]

Happy Fourth!  Hope everyone has a great day celebrating the U.S. of A!  This past week, I’ve been visiting my grandparents up in northern Minnesota.  There are 12 members of my family here, so breakfast can be a little bit challenging.  So, my grandmother decided it would be a good idea to bake casseroles for breakfast, and my mom and I helped her out!  She has been making this recipe for years.  She got it from her friend, Linda.  Enjoy!

Linda’s Egg and Sausage Casserole

Ingredients:

2 packages Jimmy Dean sage sausage, cooked and drained

9 eggs, beaten

6 slices, white bread, cubed (with the crust)

1 1/2 teaspoons dry mustard

1 teaspoon salt

3 cups milk

2 cups shredded cheddar cheese, finely grated

 

Step One: Spray 9 X 13 casserole dish with Pam.

Step Two: Cook Sausage, and drain off grease.

Step Three: Mix all ingredients together, and pour into casserole dish.

Step Four: Cover with foil overnight.

Step Five: Bake 350 degrees for one 1 hour, uncovered. 

 

This recipe is also one that my grandmother has made on more than one occasion.  She found it on Pinterest, and it is from the website http://www.sixsistersstuff.com/:

Overnight Blueberry French Toast

Ingredients for bake:

12 slices day-old bread, cut into 1-inch cubes

2 (8 ounce) packages of cream cheese, cut into 1 inch cubes

1 cup fresh blueberries

12 eggs, beaten

2 cups milk

1 teaspoon vanilla extract

1/3 cup maple syrup

 

Ingredients for syrup:

1 cup white sugar

2 teaspoons cornstarch

1 cup water

1 cup fresh blueberries

1 tablespoon butter

 

Step One: Lightly grease a 9 X 13 in baking dish.  Arrange half the bread cubes in the dish, and top with cream cheese cubes.  Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

Step Two: In a large bowl, mix the eggs, milk, vanilla extract, and syrup.  Pour over the bread cubes.  Cover, and refrigerate overnight.

Step Three: Remove the bread cube mixture from the refrigerator about 30 minutes before baking.  Preheat the oven to 350 degrees F.

Step Four: Cover, and bake 30 minutes.  Uncover, and continue baking 25 to 30 minute, until center is firm and surface is lightly browned. 

Step Five: In a medium saucepan, mix the sugar, cornstarch, and water.  Bring to a boil.  Stirring constantly, cook 3 to 4 minutes.  Mix the remaining 1 cup blueberries.  Reduce heat, and simmer 10 minutes, until the blueberries burst.  Stir in butter, and pour over the baked French toast. 

Our whole family LOVED these two dishes, and I think that it’s safe to say that all of us were in a bit of a food coma after breakfast was over.  We didn’t even eat lunch that day!  These recipes are foolproof and delicious!  Honestly, who doesn’t love a good breakfast bake?  Try them out on your family, bring them to a party, or cut the recipe in half and make it for yourself!  Let me know if you try them out and what you think!

 

xo

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French Toast Recipe: http://www.sixsistersstuff.com/2011/11/overnight-blueberry-french-toast-recipe.html

2 Comments

  1. Patt Peterson
    July 5, 2017 / 2:34 am

    Meredith,
    I am your mom’s aunt, Patt. I think you have a great gift for writing. Your blog is vey enjoyable. I can’t wait to try these recipes. Kathy is one of the best cooks I know. Be sure and get lots of her recipes! Hope you all had a great time up north!

    • Meredith Welborn
      July 5, 2017 / 2:57 am

      Thank you so much!! This kind of encouragement means a lot to me. I really appreciate your kind words 🙂 And yes, she is! I will make sure to get more and maybe post about them!

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