Breakfast Casserole

Looking for something different, but easy, for a special morning? Do you hate waking up to fix breakfast for everyone when you have guests staying over? No problem: the Breakfast Casserole will save you.

Make it the day before while everyone’s out sightseeing, refrigerate it overnight, and pop it into the oven the next morning while the coffee is perking. Serve it with a made-ahead fruit salad, or some bananas and orange juice, and your company is not only sure to love it, but will ask you for the recipe. Thanks to my former college roommate, Mattie Schadt, for sharing this time-saving gem.

Breakfast Casserole

• 6 slices white bread
• 1 pound sausage
• 1 teaspoon dry mustard
• 2 cups Swiss cheese, grated
• 5 eggs
• 2 cups milk
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Grease a lasagna pan large enough to hold the slices of bread laid out flat. Brown the sausage and mix with dry mustard. Beat eggs and milk together with Worcestershire sauce, salt, and pepper. Layer, putting bread first, then sausage, then cheese, and finally pour egg mixture over all. Refrigerate overnight. Bake at 350 degrees for 30-45 minutes. Serves 6.

Pamela Miller writes from her home in Franklin, Tenn.

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