Breakfast Casserole: Wake up lazybones!

True fact: breakfast is the most complicated meal to order at a restaurant.

Why? Think about it. How do YOU order your breakfast?

(If you say scrambled eggs and toast,then I rescind my accusation. Towards you. Only.)

Every single person wants eggs a different way. Poached, but not-too-hard. Or not-too-runny. Eggs over "medium," whatever that means. White gravy but wheat toast. No melon in my fruit cup. "Crispy" bacon, but I want it out in five minutes. Because that's completely plausible.

(No it isn't.)

My four-year old daughter even has the audacity to order pancakes but "with no flip." Whatever that means.

It's ok. Restaurant people are used to your crazy, contradictory breakfast orders. They even expect it. But keep that in mind, when you're sitting down at a table for 12 on Mother's Day. Look around you: all those other people are their ordering insanely difficult breakfasts, as well.

I wish I could make more casseroles. They are so easy.

But my family won't eat them. No how, no way.

I didn't realize I was living in a family of food separatists, but apparently, that's the case.

This breakfast casserole I made my for my law school study group one Sunday morning, because that's how you study in law school. Every. Single. Day. Mostly I made a casserole because I didn't feel like whipping out my griddle and using 20 different pans and bowls to make breakfast.

Also, no one can special order anything about a casserole. It's either eaten, or it isn't. 

And we have civil procedure to study, so why waste time on an argument over sausage patties v. sausage links?

Thankfully, my study peeps enjoyed this, and no complaints. So here it is, in all of its "I don't care what you wanted for breakfast we're having this casserole" glory.

Breakfast Casserole

1/3 loaf of french bread, cubed

1/2 cup heavy whipping cream mixed with 1/4 cup milk

1 package sausage links, cooked according to instructions and chopped OR about 1 cup crumbled bacon or cooked ground sausage 

1 package shredded cheese

7-8 large eggs

1/4 cup chopped green onions

Optional sauteed vegetables: red bell peppers, chopped onions, mushrooms 

Salt & Pepper

Heat oven to 375. In a pan-sprayed baking pan, lay out an even layer of french bread. Add the sausage links, green onions (and other veggies, if using) and cover with half of the shredded cheese. In a mixing bowl, whisk the eggs with the cream/milk until well incorporated. Salt and pepper the eggs, then pour over  egg mix into the bread and sausage pan. Finish with another topping of cheese. Bake for 30 minutes, or until eggs are cooked and fluffy. Allow to rest for 5-7 minutes before slicing.