Overnight Breakfast Casserole
1lb cooked turkey sausage
Enough cooked, diced or sliced potatoes to cover the bottom of the 9x13 pan
4c stale bread (hearty bread is best) broke into bite-size pieces
1/2 - 1c shredded cheese
1t dry mustard
1t salt (if your homemade sausage is not very salty)
1t pepper (optional; I do not use pepper)
10 eggs, whisked
3 1/2c milk (I use water and a little milk powder)
1/4c diced onion
1/2c each: diced tomatoes, bell peppers and mushrooms
1c lightly cooked broccoli pieces
Layer the potatoes, bread, and meat into a 9x13 baking dish/cake pan.
Whisk together the eggs, salt, mustard, pepper and milk. Pour over the ingredients already in the pan.
Add the cheese and then the veggies.
Cover and sit in fridge till the next morning.
Bake, uncovered, at 325 degrees for one hour, or till done/set. Tent with foil if the top is browning too quickly.
The first time we made this we did not add broccoli or potatoes and 'wish' we would have. We believe the broccoli and potatoes are a nice addition.
Overnight Breakfast Porridge
3 1/2c water
3c quick oats
~1c chopped fruit
1/2c milk (I just use an extra 1/2c water and add a little milk powder)
1/4c fat (I use olive oil)
1/2c coconut shreds or flakes (option)
2t baking powder
Combine liquids and dry ingredients separately and then mix together. Spoon or pour into a greased 9x13 baking dish/cake pan. Cover and store in fridge till the next morning. Remove at least 30 minutes before baking.
Bake, uncovered, at 350 degrees for one our, or till firm (knife inserted into the center will come out clean).
We like to eat this in a bowl with some sort of milk/milk alternative over the top. Soaking it over night makes the raisins nice and soft.
And here is one I have NOT tried yet ... mainly because it calls for so much maple syrup. I might try it with 1/4c ... we'll see. I'm just putting it here because it sure looks good to me :) and it's another option for an easy meal on a saturday morning.
Overnight French Toast Strata
1 - 1lb loaf of french bread, cut into ~3/4" cubes (about 12c total) [obviously you can substitute whatever kind of bread you prefer!!]
1 - 8oz block of cream cheese (I would use less because we try to avoid cheese)
8 large eggs
6T butter, melted (here again, I would use less ... probably 1/4c/4T)
1/2c syrup (I would use 1/4c)
Put half the bread, all the cheese and then the rest of the bread into a greased 9x13 baking dish/cake pan. Whisk together the rest and pour evenly into the pan. Slightly press down to moisten all the bread. Cover and store in fridge for up to 24 hours.
Bake, uncovered, at 325 degrees 45 minutes or till the center is set.
Let it sit for 10 minutes before serving.
Ok, there you have it!! If you have a favourite make-ahead meal, please share it in the comment section.