The last 7 days. 

I have braved a less-than-stellar report from my dentist (Lord, help me!), a household of sickies (thank God for hot peppermint tea and honey!), two days of an internet outage (who knew I was so addicted?), and a freak accident involving my toddler, hot coffee and my laptop (which now has a permanently sticky space bar.  Ugh.  Perhaps, I should take this as a sign to use a trifle less sugar in my coffee.)

My 7-year-old also sweetly informed me that my dancing is embarrassing and not cool.  The middle one heartily agreed.  I’m not gonna lie… it pretty much felt like an intervention.  And I thought I was one of those cool moms.  I am at a loss as to when my supreme cool factor crossed the threshold into absurdity. 

It’s barely Monday, but I can see that it’s going to be one of those upside-down-sideways sort of days.

So I’m thinking Breakfast for Dinner???

And here is my favorite Breakfast Casserole recipe which was bestowed upon me by one of my fabulous sisters.  This is by far the easiest and best I have ever come across!

(Note:  I often halve this recipe and bake in an 8×8 pan.)

Breakfast Egg Casserole

1 bag (6 oz) seasoned croutons
2 rolls sausage, browned
2 cups sharp cheddar
6 eggs + 2 cups milk, mixed
1 small can cream of mushroom soup + ½ cup of milk + 1 can of mushrooms

1. Layer casserole in order of ingredients listed above. Refrigerate overnight or for awhile.

2. Bake at 350 degrees for 45 min to 1 hour.

(You can find this recipe and more available on my Recipes page as a downloadable/printable .pdf file.)