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Prepare breakfast at night; bake in the morning

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By Susan Lowery

I received a request from my son-in-law for good breakfast recipes.

Breakfast is his favorite meal. I like it, too.

When I was growing up, my mom would serve a breakfast meal for dinner once in awhile. Dad and I loved it!

The first recipe is one of those breakfast casseroles you can put together the night before and bake in the morning. It is quite good.

I used to make the overnight coffeecake for my dad for breakfast when he would visit. He liked it made with apples, but it's good made with peaches, too.

The Artichoke-Mushroom Frittata is a recipe I just tried recently. It's very easy and delicious, if you are a fan of mushrooms and artichokes.

You can serve it right from the skillet in wedges like pie. Yum!

Breakfast Casserole

2 c. seasoned croutons

1 c. shredded cheddar cheese

1/2 c. sliced mushrooms (fresh or canned)

1 1/2 lbs. pork sausage

1 large onion, chopped

6 eggs

2 1/2 c. milk, divided

1/2 t. salt

1/2 t. pepper

1/2 t. dry mustard

1 can cream of mushroom soup

Grease a 9x13 pan and put croutons in bottom. Top with cheese, then mushrooms. Brown the sausage with the chopped onion; drain and spread over cheese and mushroom layer. (Or you can brown the mushrooms with the sausage and onions and then spread over cheese.) Beat eggs with 2 c. milk, salt, pepper and dry mustard. (I also add a squirt of Louisiana Hot Sauce.) Pour over sausage; cover and refrigerate overnight. Preheat oven to 325 degrees. Mix can of soup with 1/2 c. milk. Spread over top of casserole. Bake for 1 hour or till done and set in middle. Let cool 10 minutes before serving. Serves 8.

Overnight Coffeecake

1 stick butter, softened

1 c. sugar

2 eggs

1 c. sour cream

2 c. flour

1 t. baking powder

1 t. baking soda

1/2 t. salt

3 peeled and diced apples

Cream butter and sugar, add eggs, then sour cream. Mix together flour, baking powder, soda and salt and add to butter mixture. Mix and add apple. Combine and put into greased 9x13 pan (it will be thick.) Mix the topping ingredients and sprinkle over batter in pan. Cover and refrigerate for baking next day, if desired (or it can be baked right away.) Bake at 350 degrees for 45 to 55 minutes or till done.

Topping:

1 c. brown sugar

1 t. cinnamon

2 T. butter

1 c. nuts

Mix together and sprinkle on top before cooking.

*Or, can be topped with a powdered sugar/milk glaze after cooking.

Artichoke-Mushroom Frittata

1 (6-oz.) jar marinated artichoke hearts, drained and chopped (save liquid)

2 T. butter

1 c. fresh mushrooms, sliced

1/4 c. chopped green onion

6 eggs

1/4 t. garlic salt

2 T. white wine (can use water)

4 T. grated Parmesan cheese

Put marinate (drained from artichoke hearts) into an oven-proof skillet. Add butter and sauté mushrooms until golden. Add chopped artichoke hearts and green onions, tossing together to heat through. Turn heat to medium. Beat eggs with wine and garlic salt. Pour over mushroom mixture. Don't stir. Cook slowly till sides are bubbly and it's starting to set in the middle. Put cheese on top and put under broiler till eggs are set and cheese is browned. Serves 4.