Breakfast Casserole from Judy Chilton

1. Break up 5 slices of bread into bite sized pieces and place in a greased 9X13 dish.
2. Combine:
   8-10 eggs
   2 cups milk
   10-12 strips bacon, crumbled
   OR use 1-1/2 to 2 cups ham or sausage
   salt and pepper to taste
   2 cups cheddar cheese
3. Pour egg mixture over bread and let sit in refrigerator overnight.
4. Bake at 325 for 90 min. OR bake at 350 for 60 min.
   Note: Add mushrooms, onion, or green peppers as desired.

Sausage Junk from Judy Chilton

1. 1 pound browned sausage cooked with 1 small onion.
2. In greased 9X13 dish, put 3 cups Rice Krispies.
3. Put sausage on top with one cup cooked rice.
4. Combine one can cream of celery soup with 3 eggs, 1/4 cup milk, and 2 cups grated cheddar cheese.
5. Bake at 375 for 45 min.
   Note: This casserole can also sit in the refrigerator overnight. This casserole comes from a dear friend with whom I used to teach in VA. This casserole was a favorite at teacher brunches and even student parties!

Blueberry Surprise French Toast from Lisa Peacock

1 loaf french bread
1 8 oz. pkg cream cheese, softened
10 eggs, lightly beaten
2 cups milk
1/3 cup maple syrup
1 tsp. cinnamon
1/2 tsp. nutmeg
1-1/2 cups fresh blueberries OR drained, frozen bluberries

1. Cut french bread in half, lengthwise and spread half the cream cheese on each side.
2. Put loaf back together and cut into slices, and then the slices into chunks about 2 inches wide.
3. Place the chunks in a greased 9X13 casserole dish; you may have to squeeze them in to get them to fit.
4. Mix beaten eggs, milk, syrup, and spices together and pour over the bread/cream cheese cubes.
5. Cover tightly and let sit overnight in refrigerator.
6. Bake covered for all but the last ten minutes: at 325 for 90 minutes, OR 350 for 60 min.
   Variation: if you have some that don't like the blueberries, you can bake this without and just sprinkle the top with cinnamon sugar. This recipe has had many repeat requests with weekend company.

Cheesy Grits Casserole from Barbara Moody (Steve's mom)

1 cup grits
4 cups water
1-1/2 cups sharp cheddar cheese
1/2 cup margarine
1/2 cup milk
2 well beaten eggs

1. Cook all ingredients in a 2 quart saucepan over low heat until the cheese is melted.
2. Pour into greased 2 qt. casserole dish, and bake at 350 for one hour.
   Note: Even people who generally don't like grits tell me they love this.

Breakfast Enchiladas from Laurie Moody

1 pound regular sausage
1/3 cup diced onion
1/3 cup diced green peppers
1/3 cup diced sweeet red peppers
one 15 oz. can diced "Italian style" tomatoes, drained
ten flour tortillas
two cups grated sharp cheddar cheese, divided
1 tbls. flour
2 cups milk
6 eggs, beaten

1. Cook sausage, onions and peppers over medium heat in a skillet, stirring frequently. Remove from heat and drain fat off when done.
2. Stir in well-drained tomatoes and 1 cup of the shredded cheese.
3. Evenly divide filling among flour tortillas, rolling up tortillas when filled and placing seam side down in greased 9x13 baking dish.
4. In a bowl, combine flour, milk, and eggs, mixing well. Pour over filled tortillas in baking dish.
5. Cover and store in refrigerator overnight. Remove from fridge 30 minutes before baking, and then bake covered at 350 degrees for 25 min. Uncover and bake for 10 more minutes.
6. Sprinkle with remaining cheddar cheese and put in oven for 3 minutes or just until cheese is melted. Let stand 10-15 minutes before serving.
   When I take this to a church brunch, there are never any leftovers. I have had frequent requests for this easy, fix-ahead casserole!

Don't forget to check out the Breads page for yummy breakfast muffins and other breads!