Every year the mister, mini-mister and I host a holiday brunch for all of our friends and family. And since cooking for 3 is already a challenge for me, you can imagine cooking for 40 isn’t exactly in my repertoire. I have, however, developed a few delicious go-tos that have become, dare I say, famous. If delicious and easy is your goal, let me introduce you to the Breakfast Casserole (can you tell I’ve been reading too much Doctor Seuss?). It checks off all the important things: healthy, easy, make in advance. And it’s great to make ahead for those day after holiday breakfasts! (Perfect for New Year’s Day!)
Tip – If you’re making for a party, it’s best to make the day before and stick in the refrigerator. Then you can simply put it in the oven about 30 minutes before your party begins. It will be warm and ready to serve upon guest’s arrival. VEGETARIAN guests? Substitute mushrooms (or vegetable of your choice) instead of sausage. Bon appetite!
- Egg Beaters (you can also use regular eggs but I find egg beaters to be easier to work with and, of course, healthier)
- Pillsbury Crescent rolls
- 1 box frozen pre-cooked breakfast sausage (I use Applegate Farms Natural Chicken and Maple Breakfast Sausage – organic, nitrate free and 70% less fat than typical pork links)
- Shredded cheddar cheese
Directions: Slightly defrost the breakfast sausages in the microwave (about 30 seconds), cut into bite size pieces and put to the side. Spray casserole dish with a non-stick spray and then open the crescent rolls but do not tear them apart. Keeping the crescent rolls in a single sheet lay them across the dish lining the casserole dish with the dough. Spread a thin coat of mustard on the dough. Pour in egg beaters until the casserole dish is about ¼ full than pour in milk bringing the dish to just less than half full. Stir the milk and eggs together in the casserole dish. (you can also mix the eggs and milk in a separate bowl and pour in but doing it this way cuts down on dishes☺) Add sausages to the mix spreading them throughout the dish. Pop in the oven at 350 degrees for 25 minutes.
After 25 minutes pull the casserole out and add cheese to top and put back in the oven for another 10 minutes or until the cheese is fully melted and the eggs are cooked through.