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I. Love. Breakfast. Do you? For a while, my husband and I would only really enjoy breakfasts on the weekends. Week days were just too busy to make anything great and the grab & go stuff just isn’t worth it … unless you prep it ahead of time yourself. That’s what I do with this recipe and we eat like kings all week long. Whether you’re into meal prep or you just want to save this one for a crowd, bookmark this recipe.

Okay so I MAY have tweaked this one a lot but I promise you, both versions or delicious!! Another note – I messed up in this video. If you’re a client of mine, following my portion control plan, you need 20 eggs, not 10 in order to get the 1.5 servings of protein. Using the recipe I provided, you’ll get 1 full serving of protein.

Original (servings unknown):

• 5 slices thick white bread buttered and cubed
• 1 lb sausage, crumbled (cooked, drain the fat)
• 3 cups sharp cheddar cheese
• 4 eggs
• 2 cups whole milk
• 1 tsp dried mustard
• 1 tsp salt
• 1 tsp hot sauce
• 1 1/2 quart casserole dish sprayed with Pam

Layer bread into the bottom of casserole pan and top with sausage.

In a bowl, mix everything else and then pour it over the bread and sausage. Cover and refrigerate overnight. In the morning, heat oven to 350, bring mixture to room temperature and then bake for 1 hour. Serve right away.

Healthified (makes 10 servings):

• 5 cups sweet potatoes (peeled, cubed and roasted)
• 1 lb chicken sausage
• 1 cup cheddar cheese
• 10 eggs
• 2 cups unsweetened, unflavored almond milk
• 1 tsp dried mustard
• 1 tsp salt
• 1-2 tbsp hot sauce
• 2 diced bell peppers
• 1 diced jalapeno
• 9×13 pan

Layer potatoes on bottom of a greased baking dish (I used 9×13 glass pan). In a bowl, mix together all other ingredients and pour over potatoes. Bake at 35 for 45-50 minutes. Serves a crowd right away or serves your and your spouse every morning Monday-Friday.

Thoughts?

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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