I am not a huge breakfast person. I never ate breakfast regularly from the time it was up to me until I was married at 22. But once I started actually rolling out of bed before 9 AM, I found breakfast was necessary to get through the day. After nearly five years of being at work at 7:30 AM, breakfast is starting to grow on me.

Mr. V eats a brown sugar and cinnamon pop-tart every single day for breakfast. It just baffles me. I am not someone who can eat the same thing every day. I need variety. I also need protein. I can’t make it to lunch on a bowl of cereal or a doughnut.

This is the easiest breakfast casserole in the world–and it’s tasty! My mom made this all the time when I was growing up. You can fancy it up by adding different flavors of sausage or cheese or integrating spices, but I like it nice and plain.

Breakfast Casserole

1 lb. bulk breakfast sausage
6 slices of bread, buttered on one side
1 dozen eggs
2 c. shredded cheddar cheese

Lay the bread slices butter-side down in a 9×13 casserole. (You just need one layer, so if they don’t all fit, cut them in half or pieces to fit.)

Brown the sausage and drain. Sprinkle over the top of the bread.

Beat the eggs until fluffy. Pour into casserole.

Top with the cheese. Refrigerate overnight. In the morning, cook one hour at 350 or until eggs are set.

See? Easy peasy lemon cheesy. Or something like that.

Last week I made Kate’s Country Breakfast Casserole and it was pretty darn good, too, if you’re looking to try something a little less ordinary! Cumin and potatoes jazz it up well.
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Egg picture from Stock Exchange user superfloss