Saturday, April 17, 2010

Preparing For Sabbath

Each Saturday we try to take it easy. No major working and we spend time together as a family. We are in no way under the Law but it helps us to relax one day a week and not have any pressures on us to get anything done. If we feel like doing a project - we do it. We have 2 rules for Sabbath:
1. We spend it together
2. There are no rules

For the last few weeks I've taken it a step further and tried to prepare food on Friday so I'd spend minimal time in the kitchen on Saturdays.

This weekend, I made a breakfast casserole on Friday night and just stuck it in the oven Saturday morning:
And I also prepared some meat and potatoes and just turned the crockpot on in the morning.
Both of these things made for a very relaxing Saturday and we ate well too!


Jimmy Dean Breakfast Casserole


  • 1 pkg. Regular Flavor Jimmy Dean® Pork 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 onions (optional)


Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard and salt; stir well. Distribute half the bread evenly in a buttered 9" x 13" x 2" baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering the casserole using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake the breakfast casserole uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top of breakfast casserole begins to brown too quickly.

Note: May be assembled ahead and refrigerated up to 12 hours before baking.


6 servings


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