1 pound breakfast sausage (we like to use "hot")
6 slices of white bread, torn into pieces
2 cups milk
1 1/2 cups grated cheese
6 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dry mustard
Brown sausage, stirring to crumble. Drain well. Line the bottom of a greased 13x9 baking dish with bread pieces. Sprinkle sausage over bread and top with cheese. Combine milk, eggs, salt, pepper, and dry mustard beating well. Pour over the ingredients in the casserole dish. Can be covered and refrigerated overnight at this point if desired. Bake at 350 degrees for about 40 minutes or until browned and cooked through.
Sweetheart Cherry Cheese Danish
2 packages refrigerated crescent rolls
1 (8 oz) package cream cheese
1 cup sugar; plus 1 tablespoon
1 teaspoon vanilla extract
1 can cherry pie filling (or is equally delicious with blueberry!)
1 tablespoon butter, melted
1/2 cup sliced almonds
Roll out and press 1 package crescent roll dough into the bottom of a 13x9 inch baking pan (pinch and seal perforations). In a small mixing bowl, beat together cream cheese, 1 cup sugar, and vanilla. Spread cream cheese mixture over the crescent roll dough in the pan. Spoon pie filling over cream cheese layer evenly. Roll out the other can of crescent roll dough to fit over the top of the layers (pinching and sealing perforations). Combine melted butter, 1 tablespoon of sugar, and almonds in a small bowl and sprinkle over the top of the dish. Bake at 350 degrees for around 30 minutes or until golden brown on top. This is best eaten when cooled to room temperature or out of the fridge (not hot!).
