Fall Weekend Breakfast Casserole

Fellow Foodies,

Hope your enjoying the beautiful fall weather.  Its been awesome weather here in Memphis. The mornings have been cool and crisp.  This is a great weekend recipe for times when you want a great breakfast for the family and you can prepare the night before.

NGREDIENTS:

1 1/2 (16 ounce) packages breakfast sausage 1-1/2 chopped green onion 3 cups shredded Cheddar cheese 9 eggs, lightly beaten 1-1/2 cups water Finished Casserole DIRECTIONS: You have scaled this recipe's ingredients to yield a new amount (12). The directions below still refer to the original recipe yield (8). 1. Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish. 2. Brown sausage in a large skillet; drain fat. 3. Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika. 4. Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving.

3/4 cup milk 1-1/2 (2.64 ounce) packages country gravy mix 9 slices bread, cut into 1 inch cubes 3 tablespoons melted butter (optional) paprika to taste (optional)

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