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Mom Tip #4: Breakfast That Doubles as Dinner


We had a big weekend down here in Birmingham. For many of us here, football = life. And for one weekend a year, I live in a house divided. My husband bleeds orange for the University of Tennessee, while I'm a fan of the Crimson Tide. We drove to Tuscaloosa for the game (what a nail-biter!).

Tailgating notwithstanding, game days are always hectic. Especially now that we must wrangle with strollers and diapers, shortcuts that lead to good food are a must for our family. If meal can do double-duty and still be delicious, even better.

Since I knew we'd be leaving early Saturday morning to beat the game-day traffic, I made a big breakfast casserole the night before. My recipe, handed down from my mother, could feed a football team (well, almost).

I've adapted it to be a little more waistline-friendly than my mother's version. It is super-easy, soaks overnight and you can pull it out to serve as at breakfast or brunch. Sunday night, I added a green salad and we had it again for dinner.

Ingredients:

1 pound whole wheat bread, cut into 1/2-inch-cubes
8 large eggs, lightly beaten
1 cup fat-free milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon hot pepper sauce (such as Tabasco)
1 pound hot Italian turkey sausage, casings removed and cooked to crumble
1 1/2 cups shredded cheddar cheese

Instructions:

Combine bread, eggs, milk, salt, pepper, and pepper sauce in a large bowl; toss gently. Transfer to a 13x9-inch baking dish coated with cooking spray. Top with cooked sausage; cover with foil and chill overnight. In the morning, sprinkle with cheddar cheese. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Remove foil and bake 15 minutes or until lightly browned.

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Note: This, like most of the personal recipes printed on this blog, has not been run through the formal Test Kitchens testing process. Just so you know.