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Sunday, Aug. 31, 2014

Breakfast Casseroles make holiday entertaining a breeze

Tuesday, December 6, 2011

When company comes to stay for the holidays, the main meal on the big day tends to get the most attention.

But with simple prep the night before, you can wake up your guests and their senses with a deliciously simple breakfast casserole for a welcome morning surprise.

Consider these simple tips before your house fills with guests this holiday season:

* Shop in advance. By choosing the meal a few days prior, you can make a quick trip to the grocery store and stock up on the items needed to feed your guests. Purchasing quality pre-packed refrigerated foods like Bob Evans Original Recipe Sausage Rolls is a great way to have brunch and breakfast food items at the ready for last-minute occasions as well,

* Set up the space. The day before your gathering, set out clean dishware, silverware and glasses. Use napkins and place settings for small gatherings to add a special touch. For larger gatherings, consider preparing a buffet for guests to help themselves,

* Get cooking. Just because people will arrive in the mid-morning doesn't mean you have to be up with the dawn. Do your food prep the night before, using the delicious recipe for a breakfast casserole made with savory sausage, vegetables, herbs and cheeses below. Then simply pop the casserole in the oven an hour before guests are set to arrive, and

* Finish the table. Set out pitchers of water with sliced strawberries, cucumbers or lemon for guests to enjoy, along with orange juice, milk, coffee and tea. Dice fresh fruit to serve with your meal and get ready to enjoy your delicious brunch. Don't forget to place butter, bread, jam and honey on the table. For a special touch, add fresh cut flowers in vases as well.

Make-Ahead Breakfast Casserole

Prep Time -- 20 minutes

Cook Time -- 50-55 minutes

Serves -- 10-12

* 2 cups seasoned croutons,

* 1 pound Bob Evans Original Recipe Sausage Roll

* 4 large eggs

* 2 cups milk

* 1 can (10.5 ounces) condense cream of mushroom soup

* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

* 1 can (4 ounces) mushrooms, drained and chopped

* 1 cup sharp cheddar cheese, shredded

* 1 cup Monterey Jack cheese, shredded

* teaspoon dry mustard

(Source: Bob Evans)

-- Fresh herb sprigs, optional

-- Carrot strips, optional

-- Picante sauce or salsa, optional

Spread croutons on bottom of greased 13-by-9-inch baking dish. Crumble and cook sausage in medium skillet over medium heat until browned.

Drain sausage. Spread over croutons. Whisk eggs and milk in bowl until blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.

Preheat oven to 325-degrees. Bake egg mixture 50-55 minutes or until set and lightly browned on top. Garnish with herb sprigs and carrot, if desired. Serve hot with picante sauce, if desired. Refrigerate leftovers.

To download a coupon good for 40 cents off the sausage used in the recipe, log on to www.bobevans.com/save.



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