Monday, April 20, 2009

Overnight Breakfast Casserole

Offer hospitality to one another without grumbling. Each one should use whatever gift he has received to serve others, faithfully administering God’s grace in its various forms. If anyone speaks, he should do it as one speaking the very words of God. If anyone serves, he should do it with the strength God provides…” 1 Peter 4:9-11

This is a yummy breakfast casserole I had years ago at a baby shower for my dear friend, Angie. I asked her mom for the recipe and I've made it several times a year. It is awesome and once you serve it, you will ALWAYS get asked for the recipe! The recipe comes from Kay Nielson...thanks Kay!

I usually serve it with granola cereal, yogurt, fresh fruit and orange juice. Oh, and can't forget my favorite gourmet coffee from Starbucks. I love their coffee beans.....they are full of robust flavor!

Breakfast Casserole

8 slices bread (cubed)
8 oz. shredded mozzarella cheese
8 oz. shredded cheddar cheese
2 cups cubed ham

Layer the above ingredients in a greased 9 x 13 baking pan in the order listed above.

Then mix together the following:
3 eggs
1 cup mushrooms (I use 2 cans)
1/4 tsp. onion powder
1/4 tsp. dry ground mustard
1 1/2 cups milk

Pour this mixture over the bread mixture. Cover & refrigerate overnight.
Before baking, melt 1 stick margarine or butter and add 3 cups crushed cornflakes.

Sprinkle over casserole mixture.

Bake at 350* for 45 minutes or until set