Breakfast Souffle

1 1/2 lbs. bulk pork sausage
10 eggs, slightly beaten
3 c. milk
1 1/2 t. dry mustard
1 t. salt
3 slices bread, cubed
1 1/2 c. grated cheddar

Brown sausage and drain. Mix all and pour into 9 x 13 pan. Cover and refrigerate overnight. Bake uncovered at 350 for 1 hour.

I have also had good luck adding shredded or cubed hash browns, either to replace part of the meat or bread. I must admit--I don't measure much anymore, just dump whatever into the pan and bake!

Scrambled Egg Casserole

1/2 c. butter, divided
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. milk
1 c. (4 oz) shredded process American cheese
1 c. cubed cooked ham
1/4 c. sliced green onions
12 eggs, beaten
1 can (4 oz) sliced mushrooms, drained
1 1/2 c. soft bread crumbs

In a med. saucepan, melt 2 T. butter. Add flour, salt and petter; cook and stir until mixture begins to bubble. Gradually stir in milk; cook until thickened and bubble, stirring constantly. Remove from the heat. Add cheese; mix well and set aside. In a large skillet, saute ham and onion in 3 T. butter until onions are tender. Add eggs; cook and stir until they begin to set. Add the mushrooms and chhese sauce; mix well. Pour into a greased 11 x 7 baking dish (It really does say 11 x 7, but there's no way it'd fit in my 11 x 7--I would recommend a larger pan!) Melt remaining butter; toss with bread crumbs. Sprinkle over top of casserole. Cover and refrigerate for 2-3 hours or overnight. Bake, uncovered, at 350 for 25-30 min or until top is golden brown.

Baked Eggs

6 slices bread, cut into cubes
3 c. grated cheddar
1 c. cubed cooked ham
1/4 c. chopped green pepper
1/2 c. chpped onion
6 eggs
3 c. milk

Combine all ingredients except the eggs and milk in a 13 x 9 inch baking pan. Whick together the eggs and milk and pour over the top. Refrigerate overnight to serve tomorrow, or freeze the dish. When thawed, bake, uncovered at 375 for 45 min.