Saturdays, Breakfast Club, and friends

Today we had Breakfast Club with our neighbors: Dwayne, Suzanne, Sam (5) and Sawyer (22 mos). Sawyer was born just 2 days before James, so they are already best friends (well, according to us they are). It was nice to spend my first Saturday at home (not working or traveling) with such good friends.
After breakfast, we all played monopoly on the PS3. It was fun to hang out and fellowship with our friends. We are blessed to live next door to some of our favorite people!
We had breakfast casserole for breakfast, and it was so good that I want to share the recipe. We even eat this for dinner sometimes. Its great for several reasons: first, you make it ahead of time, so all you have to do is pop it in the oven. Secondly, its so easy, you can vary what you put into it each time!

Breakfast Casserole (courtesy of Beverly Chaney)
6 slices bread, sans crust
5 eggs
1 cup half and half (I use fat free, but you can use any)
1 lb breakfast sausage, browned and drained (I prefer HOT)
2 cups shredded cheddar cheese (or, you can use the Mexican Blend)

Place the crust-less bread in the bottom of a greased or non-stick casserole dish. Cover with the browned and drained sausage. Then add the cheese. Meanwhile, beat the eggs together with the half and half. Pour over sausage/bread/cheese. Refrigerate overnight. Bake 30-35 minutes (or until eggs are set).

Here are a few variations:
1. Replace the sausage with bacon or turkey bacon. Cut the bacon into bite sized pieces before you cook it.
2. When making two casseroles at a time, use sausage and bacon. Then put 1/2 lb of each onto each casserole.
3. Add Texas Pete to the egg/half and half mixture, and layer diced jalapenos on top of your meat.

If you make it and try any other variations, please let me know! I think I might try a veggie version next, with artichokes, spinach, and Monterrey Jack cheese! Hope you enjoy!