I am not sure where the recipes went on TabConnect, but I wanted to share a simple, easily adaptable recipe we use for a breakfast casserole every Sunday (that is big enough to have leftovers for Monday and Tuesday). It is a hybrid of an OWLS casserole recipe we once used to make brunch for around 30 of us and a concept the Germans have of Bauernfruhstuck (which translates to "Farmer's Breakfast"). The idea in Germany is to use whatever vegetables you like or have at hand.

I start by browning a pound of sausage in a rectangular casserole pan (Pampered Chef Baker, in our case). It can be links, patties, or one big hunk of raw sausage, flattened along the bottom of the pan). After 20 minutes or so I add in the veggies (I usually choose mushrooms, tomatoes, and onions, chopped as finely as we like them). Another ten minutes before adding nine eggs beat into three cups of milk, with whatever spice I wish to add--usually "Bavarian" for us. Set the timer for an hour and voila! I usually melt slices of cheddar cheese on top when I take it out.

Pastor's Sunday school class will recognize this recipe! It is fun for us because it reminds us of living out in a village in Germany for three years as I worked at EUCOM headquarters there.

Anyone else have favorite foods they brought back to the States with them after serving overseas?