Anytime Breakfast Casserole

1. 1

   1. Spray oil the baking dish. Lay 6 slices of crustless bread cut to fit entire bottom of dish leaving no gaps.

2. 2

   2. Take 3/4 of the sliced cooked breakfast link rounds and evenly distribute around baking dish. Do the same next with shredded zuchinni and then 3/4 of the shredded cheese.

3. 3

   3. Take 6 more slices of bread, and layer on top of cheese, again filling all open spaces as in Step #1. Compress layers with your hands or spatula.

4. 4

   4. With remaining sausage, evenly distribute over top of the casserole, and then finish with remaining shredded cheese.

5. 5

   5. In a large bowl, carefully break 12 eggs, adding in the 2 c. combined cream & milk. Beat well. Pour gently over casserole, giving it time to soak into bottom of dish. Help along by poking a knife here & there to bottom. Liquid will fill nearly to top.

6. 6

   6. Cover with stretch wrap and refrigerate overnight (best)or at least 4 hrs.

7. 7

   7. When ready to bake, preheat oven to 350F and remove wrapping, bringing casserole dish out of the fridge to slightly warm up before putting in oven. Now sprinkle dried herbs over top of casserole, as well as salt & pepper to taste. By doing this, you'll evenly distribute, as opposed to incorporating in liquid which causes clumping of herbs. Bake 1 hr. The casserole is done when center is very firm & lightly crusted. You will have 'puffing', but while you cool casserole on baking rack, it will dissipate.

8. 8

   8. While still warm, but not hot, cut into squares, sized to the appetites you're catering to, and enjoy.

No additional tips available.