Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, breakfast casserole, brown sugar, Clabber Girl, College Inn, Cool Whip, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Jimmy Dean sausage, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, onion, Pam Cooking Spray, parmesan cheese, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sargento, shredded cheddar cheese, sister Schubert yeast rolls, spinach, Thorn Apple Valley, Tobasco hot sauce, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, whole wheat dinner rolls
With two working parents and three kids to get out the door, I feel pretty good on mornings that I remember to slice some banana into my daughter’s cereal. The boys prefer their waffles wrapped in a paper towel and on the way out the door.
I miss the breakfasts of my childhood, with homemade pancakes and crispy bacon and orange juice that my mom squeezed fresh every morning. I strive to make our weekend breakfasts special and this casserole is everyone’s favorite.
Recipe courtesy of Allrecipes.com.
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Quick Tip: This recipe works best for us when assembled on Friday night and put in the oven on Saturday morning.