Perfect for brunch or breakfast, this recipe has the advantage of being made ahead of time, so no one needs to get up at 5 a.m. to prepare breakfast in bed. I recommend using a veggie sausage like Gimme Lean that is not already preformed into patties, but you can substitute chopped up patties, if necessary.

Prepare Ahead Breakfast Casserole

1 (16 ounce) package veggie sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onion (optional)

Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked. I find that the veggie sausage cooks best when you put a bit of oil in the bottom of the pan.

In large mixing bowl, combine eggs, milk, mustard and salt; stir well.

Distribute half the bread evenly in a buttered 9×13 x 2 inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole.

Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

You may assemble this up to 12 hours ahead of time and bake it in the morning. It may require slightly more time to cook.