Make this dish over the weekend, then pop a piece in the microwave for an easy breakfast during the week.
Heat a large nonstick skillet over medium-high heat. Add:
Cook until browned and crumbled, about five minutes. Remove from heat and cool. Combine in a large bowl:
Trim crusts from:
Combine meat and bread with milk mixture. Pour into a baking dish or casserole coated with cooking spray. Cover and refrigerate eight hours.
Preheat oven 350. Let casserole stand at room temperature thirty minutes. Sprinkle with:
Bake until set and lightly browned, about forty-five minutes. Let stand ten minutes.
Recipe adapted from Cooking Light Annual Recipes 2009, p124
recipe/ breakfast casserole.txt · Last modified: January 28, 2012 by Dave Leach