Overnight Breakfast Recipe

Sharing the recipe as promised.  I'll get the sweet potato pie recipe up soon too.   You are getting two blogposts today, due to this. . .

Woke up to this again.  Rain.  I can't do garden work, work on the barn siding, barn rubble, nor weed the last of the flower bed either.  The rain has been playing havoc on getting outdoor work completed.  And because I'm out of bacon fat, I don't want to roast the last 8 pumpkins either.  No way am I roasting them without roasting the seeds.  My whiskey-bacon pumpkin seeds went super duper fast.  Lick-ity split fast.  I'm out of bacon and whiskey.  Oh, don't worry.  I'll be tearing apart my vacuum sweeper and tackling some cleaning, getting another article written, and possibly some porch time and handiwork in the mean time.

Back to the recipe.

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I know I complicate things by using homemade ingredients, so if you don't want the extra work, just use store bought.  Most of the ingredients can be purchased organic as well (vs. making it).

I have provided links to my blog, where the "homemade" ingredient recipes can be located.  

I told you I like to complicate a recipe, didn't I?  Ha ha!

 (before adding cheese on top)

Overnight Breakfast Casserole
There is no rule to how much meat you add to this.  I used:

8 oz. of organic bacon, cooked and torn into small pieces
1/2 to 3/4 lb. of cooked homemade sausage*

Layer 2 1/2 cups of homemade herbed croutons in the bottom of a 9 x 13 inch baking dish (lightly oiled or sprayed with non-stick spray).


In a small skillet saute:
1/2 onion, diced
fresh mushrooms, chopped (or 1 can, 4.5 oz. drained)
1 jalapeno, finely diced, optional

Allow to cool while mixing the next ingredients.


In a bowl, mix:

2 1/4 cups milk*
6 eggs
1 "can" homemade condensed mushroom soup 
1 - 10 oz.  package of frozen spinach, thawed, squeezed dry
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterrey Jack cheese
1/4 tsp. dry mustard*


Fold meats and mushroom mix into the wet mixture and gently pour over the croutons.

Bake at 325°F for 50-60 minutes, or until set.  

I topped ours with a small bit of Monterrey Jack cheese just after taking it from the oven.  It is very hot to eat right away, so we let it sit for a few minutes and the cheese melted nicely on top.


*how I make homemade croutons:  here
*how I make homemade condensed mushroom soup:  here
*how I make the homemade sausage:  here
(original recipe calls for "spicy" sausage, if you make homemade, you can add extra red pepper flakes too)
  
The homemade ingredients can be made any time and placed into the freezer until needed.  

I purchase my dry mustard bulk due to using so much with canning.  It is sold organic that way. 

I'm thinking of cutting the milk back a bit, or adding a 1/2 cup more croutons.  I felt it took longer to get the center of this dish to cook all the way through.  I'm considering using other greens too - dandelion, collards, beet greens, turnip greens, swiss chard perhaps?  Just my thoughts on this.