Joe Dun Rill Gud on Hiz Tesst

Joe is back in town today {finally!} after taking and passing his big work test on Tuesday.

He was pretty nervous about passing, but I KNEW he would. He's one smart cookie, even if he says otherwise. Don't let the guy fool ya'. He's too humble for his own good sometimes. (It's one of the things I really love about him.)

I don't know much about what all this test entailed. Only that once passed he would receive a bonus, a raise, and important looking marks on his resume. Good enough for me!

So today we are celebrating his triumph with a holiday breakfast.


My mom has made Breakfast Casserole for Thanksgiving or Christmas for as long as I can remember. I'm not sure why she does it or even where the recipe came from. All I know is it's a tradition that all the son-in-laws in our family L-O-V-E.

Joe missed out on Breakfast Casserole this Thanksgiving since he had to work. After passing his test with flying colors, I thought a little Thursday morning Breakfast Casserole was in order.

Breakfast Casserole

10 slices of white bread (with the crusts trimmed off)
1 cup grated cheddar cheese
9-10 eggs, beaten
1 can cream of mushroom soup
1 lb. link sausages (cut into thirds)
1 and ½ cups milk
¾ tsp dry mustard
½ green pepper, chopped (optional, we have NEVER added this)
4 green onions, chopped (optional, again we have NEVER added this)

Grease a 9 x 13 casserole dish. Cover the bottom with bread slices so that you have one even layer of bread. Sprinkle sausage and grated cheese over bread. (No need to pre-cook the sausage links). Mix eggs, milk, soup, mustard, onions, and peppers. Pour mixture over bread, cheese, and sausage.

Cover lightly and refrigerate overnight. (This recipe can be made the morning of too. It’s just nice to save yourself the time spent slaving away in the kitchen while everyone else is enjoying the holiday fun elsewhere.) In the morning bake at 300 degrees for 1 and ½ hours.

Extra enjoyable and traditional with cherry turnovers on the side.