RECIPE TUESDAY

Here are two great breakfast recipes,,,,,



Make this casserole the night before, then refrigerate and pop it in the oven in the morning.
Prep Time: 10 minutes
Cook Time: 45 minutes
Ingredients:
12 slices white bread
1 (approximately 11 ounces) can white kernel corn, drained
1 (4 ounce) can chopped green chiles, undrained
2 cups (8 ounces) shredded Monterey Jack cheese or Mexican blend
4 eggs, beaten
2 cups milk
1 teaspoon salt
Preparation:
Remove crust from bread; place 6 slices in a lightly greased 12x8x2-inch baking dish. Spoon half of corn and half of chiles over the bread; sprinkle with half of the Monterey Jack cheese. Layer remaining bread, corn, chiles, and cheese. Whisk together eggs, milk, and salt; pour over last layers. Cover and refrigerate casserole overnight, about 8 to 10 hours. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 40 to 45 minutes.
Fiesta breakfast casserole serves 8.








Serve this egg casserole for breakfast or brunch, along with sweet rolls or muffins and mixed fruit. Prepare this breakfast casserole the night before, then pop it in the oven in the morning.
Ingredients:
6 slices bread, crusts removed
4 tablespoons butter
1 1/2 cups shredded Cheddar cheese
5 eggs, beaten well
2 cups half and half
1 pound hot sausage
1 teaspoon salt
Preparation:
Cook sausage until no longer pink; drain well. Melt butter in 9x13-inch baking dish. Tear bread into pieces and sprinkle over butter. Sprinkle drained sausage, cooked well done, over bread crumbs. Sprinkle cheese over sausage. Beat eggs with half and half and salt; pour over mixture. Cover and chill 8 hours or overnight. Bake at 350° for 45 to 50 minutes, or until set. Serve with muffins or sweet rolls and cut-up mixed fruit

ENJOY......

CANNOLI