Breakfast Casserole and Easter

This year, Easter was a whirlwind of excitement.  Drew's family was in town visiting for the week (everyone but his sister) for his aunt's beach wedding.  Since we were going to be busy most of the day and week with his family, we invited my parents over for a quick Sunday brunch after church and before the wedding.

Late on Saturday night I discovered moldy ingredients for my typical make-ahead-breakfast-casserole.  So I frantically searched for another recipe with ingredients I had.

Enter STOVE TOP Easy Brunch Casserole.  I didn't follow the recipe (!), but I've included my changes below.  It was SO delicious I made it again later in the week for the guys before their soon-to-be-annual Frisbee golf Throwback Tournament.

Photo by Kraft 

Carlene's Version of STOVE TOP's Casserole
3 cups milk
9 eggs
1 lb cooked, crumbled bacon
1 lb cooked ground, Italian sausage
2+ cups of shredded cheese
3 cups stuffing mix

Combine milk and eggs.  Mix in bacon, sausage, and cheese. (Stop here and refrigerate if making it the night before eating.). Add stuffing.  Pour everything into a greased 9x13 pan.  Cook for 45-60 minutes at 350 F or until center is firm. Serves ~10.