There's a Recipe In Here Somewhere

I should totally be packing right now, taking advantage of a sleeping child so I can throw some stuff in a suitcase before we head out for a weekend excursion.  Of course, I hate packing and will do pretty much anything to avoid it, so instead I'm blogging.  Hoping that all of our stuff will Mary Poppins itself right into the appropriate bag at the appropriate time...  a girl can dream can't she?

We have really been having a good time here.  It's funny how being in Guam for only a year  (it seems like such a short time right now, but when I'm "in it" seems like forever), has already changed me.  I unknowingly have really adapted to the slow, less is mostly enough except when I want something and can't find it immediately lifestyle we are experiencing over there.  I am constantly amazed at how much stuff there is here.  And I wonder, after living in Guam, is it really ALL necessary?  Don't get me wrong, I won't ever NOT love Target, but it's interesting how much you take for granted when you are surrounded by everything you could possibly need and want 24/7 and not have to go too much out of your way to get it.  I'm sure when I get back to Guam, I'll be longing for these days, pinching myself for not buying something so trivial I couldn't imagine flying it back, only to "desperately" need it and not able to find it on the island.

In our almost two weeks of being here, Price has learned to say, "Target. Yay!," "cowboy boots," "doggie door," and a whole bunch of other terms.  He is having the best time being spoiled by grandparents, escaping from the house through the doggie door, going to the Children's Museum, playing on the farm, eating more hot dogs than a person could ever want, just being an active two year old.

Mom wanted to show him off to all of her neighbors who have to hear about us all of the time, so she came to me last Friday and said, "Terrell, I would like to throw an impromptu brunch TOMORROW for a few friends."  I kindly replied, "Ok Mom, whatever you'd like to do is fine.  Let me know what you need me to do."

It was then that I realized a few friends was about 50 people she's ever spoken to about Price of her closest neighbors, and by "throw a brunch" she meant, "I'm going to do all the inviting and you're going to do all the cooking."  Ahhh, mothers, you gotta love them.  Anyway, I really didn't mind cooking, especially since I made my favorite breakfast casserole and I've been wanting to share the recipe with you.

I have been making this super simple, make ahead casserole for about 10 years.  It is one of my favorites, every time I make it, people ask for the recipe.  It's perfect for Christmas morning, or any other occasion when you want something hearty and filling that doesn't require any effort on the day of serving.  Ladies and gentlemen, I give you, The Southern Living Breakfast Casserole.

For this recipe you will need:

1 lb ground pork sausage, browned and drained (I always use a combo of half regular, half spicy sausage.)

2 cups shredded sharp cheddar cheese

2 cups milk (or if you're feeling a little frisky or like you need to up your fat intake, take a walk on the wild side and do a cup of milk and a cup of cream)

6 eggs, lightly beaten

10 slices of the least expensive white bread you can buy

Plus salt, pepper, 1/4 tsp Worcestershire sauce, 1 tsp. dry ground mustard.

Brown and drain sausage.  While cooking sausage, lightly grease a 9x13 pan.  Cube (by cube, I mean tear into quarters, it doesn't need to be pretty) 10 pieces of bread and line bottom of pan.

Layer with cheese, then cooked sausage.  Be sure to cover bread evenly.

In a separate bowl, lightly beat eggs, add milk,  mustard, Worcestershire sauce, salt and pepper, stir until combined.  Pour over sausage.  Be sure to coat evenly. Cover and store in refrigerator overnight.

Take out of refrigerator 30 minutes prior to baking.  Bake at 350 for 45 minutes until eggs are set.

The bread soaks up all the milk and eggs to form a custard, it's like a savory bread pudding.  You can thank me now, your taste buds will thank you later!