Overnight Breakfast Casseroles

Overnight Breakfast Casserole - Egg

Ingredients:

18 eggs
4-6 slices bacon, crumbled
1 1/4 cups shredded cheese
3 tablespoons butter (to fry)
1 cup cream; plus 2 tablespoons cream
1 (10 ounce) can cream of mushroom soup
salt and pepper for taste


Directions:

1.  Mix eggs and cheese; scramble in a frying pan with butter.

2.  Add salt and pepper.

3.  Put scrambled eggs in 3 quart casserole dish.

4.  Pour over top of egg mixture with soup, cheese, and bacon.

5.  Refrigerate overnight, then bake 1 1/2 hours at 250'F. 

Overnight Breakfast Casserole - Sausage

Ingredients:

4 large eggs, beaten
8 slices bread, cubed
2 1/2 cups milk
2 lbs sausage, browned and drained
2 cups grated American cheese
1/2 cup milk
3/4 teaspoon dry mustard
1 can (10 1/2 ounce) condensed cream of mushroom soup

Directions:

1.  Place bread cubes in greased 9x13-inch pan.

2.  Sprinkle with cheese.

3.  Add browned sausage.

4.  Blend eggs, milk, and mustard and pour over ingredients in pan.

5.  Refrigerate overnight (or for 5 hours).

6.  THE NEXT MORNING - blend soup and 1/2 cup milk and pour (or spread) over
    top of casserole.

7.  Bake 1 1/2 hours at 300°F.

Overnight Breakfast Casserole

Ingredients:

4 large eggs, beaten
1 1/2 lbs ground sausage, browned and drained
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
3 cups milk
8 slices bread, cubed
3/4 teaspoon dry mustard
10 3/4 ounces cream of mushroom soup (1 can)



Directions:

1.  Arrange bread in an ungreased 13x9" baking pan, Add cheese and sausage

2.  Mix eggs and 2 1/2 cups milk together, pour over bread.

3.  Cover with aluminum foil; refrigerate overnight.

4.  Combine remaining ingredients; pour over bread mixture.

5.  Bake uncovered at 300F for 1 1/2 hours.