Breakfast Casseroles at the Lodge Part 2

This is part 2 of the breakfast casseroles.

This is supposed to be a sausage casserole.

But, Jackie's husband is a hunter.

So there's always deer meat around.

So, we're changing the name of this one to deer meat 

breakfast casserole, or deer bacon breakfast, or deer for 

breakfast, or something like that.

You get the point.

This is Jackie's deer bacon.

Or I guess I should say this is James' deer bacon.

Anyway - Jackie chopped up a pound of this.

And added it to some eggs.

Then came these items.

Add the cheese last.

Jackie's daughter has a wheat allergy, so she used this bread.

It's holy :)

She cut the crusts off.

And cut it into small cubes.

Look at those perfect knife cuts.

The recipe calls for 6 slices of toasted bread.

We didn't see the point in toasting the bread when you're 

gonna pour egg all over it and then bake it.  

So we skipped this step.

And I think she used 8 slices of bread instead of 6.

  The camera fails to capture Jackie's whisk movements!!

Look at this delicious thing that Letha made and served 

to everyone while Jackie and I were preparing the casserole!!

I guess I should say that Jackie was preparing and I was 

following her taking pictures :)

Anyway - this is a chocolate cake with chocolate strawberry sauce. 

I can't remember the proper name for it.

I'll just call it yummy chocolate cake with strawberries.

(Recipe for this will come another day)

Here's Russell with a ginormous cup of coffee 

enjoying his chocolate strawberry cake. 

Back to the deer casserole.

We've mixed everything up and poured 

it into a greased 9x13 baking pan.

Cover with foil and stick it in the fridge overnight.

This is how it looked after it baked the next morning.

It's thick and hearty and really good.

I could hardly tell I was eating Bambi!!

*

Breakfast Sausage Casserole

1 lb ground pork sausage

(or dear bacon if you have it)

1 tsp mustard powder

(Jackie didn't have this and used Dijon instead)

1/2 tsp salt

4 eggs

2 cups milk

6 slices bread, toasted and cut in cubes

(you already know how I feel about the toasting)

8 oz shredded cheddar cheese

Brown sausage and drain.  In a medium bowl, mix mustard, salt, 

eggs and milk.  Add sausage, cheese and bread.  Stir to coat evenly.  

Pour into a greased 9x13 baking pan.  

Cover with foil and put in refrigerator overnight.  

Bake - covered at 350 for 45-60 minutes.  

Uncover, reduce temp to 325 and bake for an 

additional 30 minutes or until set.