Easy Breakfast Casserole

I love this recipe. It's easy, you can substitute lots of ingredients for what you have on hand (I've prepared it with every conceivable combo, and it's all good), is great anytime of day or night, feeds a big group, and isn't real hard on the budget. It's a great main dish to make a day ahead, and pull out the next morning to bake; especially if you've got guests and don't want to spend all your time in the kitchen.

My veggytinarianistical friends might enjoy substituting asparagus and mushrooms for the meat.

Since this is what was served up for Sunday's brunch, and in honor of my 101st consecutive post, I'm passing it along to you. Enjoy!

Easy Delicious Breakfast Casserole

8 large eggs

1 cup milk (or Low Fat, or 2%, 1/2 & 1/2, etc.)

4 English muffins (or French bread, biscuits, biscuit mix, croissants)

3 cups mixed shredded cheese

Butter or olive oil (or some of both)

1 link andouille sausage (or breakfast sausage, bacon, Canadian bacon,

shrimp, ground beef, or whatever ya got already)

1 onion chopped fine

2 garlic pods chopped fine

Salt, pepper, spices to taste

Chop meat/seafood up fine and saute

with onions and garlic. I use a mixture

of olive oil and Smart Balance butter.

While those ingredients cook down

and begin to brown, beat your eggs,

seasoning and milk together in a bowl.

Your browned ingredients should be

cook, but not overly-so. (Burnt veggies

are not good.) ;o) Turn off the heat

when just brown enough.

Grease a Pyrex or casserole dish with

butter/olive oil so casserole does not

stick. Tear up your choice of bread

and layer into baking dish.

Next, add into casserole your browned

ingredients, spreading evenly. Top

with the cheese.

Bake covered with foil on 375 for

about 40 minutes, or until cheese is

bubbly and egg mixture is firm.

This is what you'll pull from the

oven, along with a delicious aroma:

And this is what you come back to if

you leave the kitchen to run get

dressed for about 5 minutes: