Wake Up to this Savory Breakfast Casserole

Both of my children visited this weekend which meant that I had the opportunity to prepare some of my old-faithful recipes.  One recipe that my son requested was Breakfast Casserole.  While we usually have it on Christmas morning with fruit, it's a great way to use leftover meat and bread in a time-saving breakfast meal.  Here's the basic recipe:

Breakfast Casserole

1 pound cooked, diced meat
2-3 cups shredded bread
12 eggs
1 large can evaporated milk
1/2 t. salt
1/2 t. Watkins seasoning salt
1/2 t. freshly cracked black pepper or Watkins granulated pepper
1/2 cup shredded cheese

Prepare a 10x13 inch glass baking dish.  Spread shredded bread in baking dish and meat on top.  At this point, you can cover with foil or plastic wrap and refrigerate overnight. 

The next morning, crack eggs into bowl and beat with milk, salt, seasoning salt, and pepper.  Pour egg mixture over bread and meat mixture.  Sprinkle  cheese on top and bake at 350 degrees for 30-45 minutes (check after 30).  Allow to set for 5 minutes before serving.  Serves 8-10.

I've used all sorts of meat (ham, sausage, bacon, a mixture) in this casserole.  It's a great dish to use those leftover heels that you've stored in the freezer waiting to make bread crumbs.  Onion rolls and ham are a great combination.  This morning, I used a Pepperidge Farms "Ancient Grains" bread and Jimmy Dean mild sausage.  You can use a variety of cheeses.  The combinations are endless.

So, use up those leftovers, and free up your morning with our Breakfast Casserole!