By: Carol "C.J." Johnson

When I was young, my parents would occasionally surprise us “out of the blue” and prepare a dinner of bacon, eggs, and toast. This always blew my mind, and I would exclaim in total dismay, “But breakfast is for morning!” 

Many years have since passed, and I have learned to love “breakfast” at any time of the day—whether it be morning, brunch, or brinner!

One of my go-to recipes is a breakfast casserole with sausage, eggs, cream of mushroom soup and/or cream of onion soup and shredded cheese on top (like Cooking Light’s Breakfast Sausage Casserole). Roll out a can of crescent roll dough into the bottom of a 9-by-13-inch casserole pan. Brown a pound of sausage (you can use less or more, depending on your preference), and drain off any grease. Sprinkle the sausage onto the dough. Beat six whole eggs, then stir in one can of cream of mushroom or cream of onion soup. Pour the egg and casserole mixture over the cooked sausage. Then top the casserole with shredded cheese. Bake at 350 degrees for 45 to 50 minutes or until set.

The great thing about this dish: It is a basic recipe, and as with so many basics, it can be adapted for your own personal tastes. Mushrooms, green and red peppers, onion, and other meats are easy additions. Or, for vegetarians, make it meatless and load it with your favorite roasted or sautéed veggies. (Just sprinkle the vegetable mix on the crescent roll and top with the egg and soup mixture.)

One thing I have learned about this recipe: It is even better if prepared the evening before and allowed to sit overnight. Just take it out and bake it while you’re getting dressed. Then you can eat the casserole each morning of the week for a delicious and fast breakfast. Yum!

You don’t have to have your picture on a box of cereal to enjoy breakfast—just make sure you start your day in a healthy way with a filling breakfast.