BeeGee's Take-To-Work Breakfast Casserole

Her name was Barbara, but I never called her that as it didn't really fit her. Barbara was my sister. My dear friend, whose last name began with G, became, BeeGee, and she loved it.

Now, that was my nickname for her, but she had one for me as well, so it was a two-way street. My friend was also a respected colleague, and I always told her she had forgotten more about media than I would ever know. Oh, she was also a wonderful cook.

The recipe I am sharing here is one she always made when we had those...Work Spreads. You know, pot-luck at work! According to her, it was her go-to because she could easily adapt it to what she had on hand, or what she was in the mood for.

This breakfast casserole needed to be served warm, and as she had to drive over 30 miles to work, she had a carrying case designed to keep food toasty. She brought along Maple Syrup, which she warmed prior to serving. It is a heavy recipe, and some people at work would even had extra toppings, like Cool Whip.

BeeGee had a lot more experience than I, and she was willing to share her knowledge and provide guidance. I proudly stood on her shoulders, always acknowledging her for the efforts she made on my behalf. Her impact on my career I have always deeply appreciated as, through the years, I fully understood the necessity to mentor and bring along those coming up behind me.

My dear friend, BeeGee, is no longer here, but her contributions to my life will never leave me. She loved to give me a hard time about the amount of clothing and shoes I owned, especially when she helped me with a garage sale where store tags still dangled from garments. She was kind, and giving. I hope you enjoy reading over her breakfast casserole and think of how in life food, like people, enrich us in countless ways. 
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BeeGee's Take-To-Work Breakfast Casserole

Preheat Oven to 350 Degrees
Coat a two quart baking dish with non-stick spray.

1 Pound Sausage (she used hot)
6 Frozen Waffles, Toasted and Torn into smaller pieces. (She would also use various types of bread, such as cinnamon-raisin).
1 Cup Shredded Cheese (Your choice)
6 Eggs
2 Cups Milk (She used whole)
1/8 Teaspoon Black Pepper
She varied this recipe by using bananas, cranberries, blueberries or raspberries.

Cook and drain sausage.

Combine the waffles (bread), sausage and most of the cheese, pour into dish.

Whisk eggs, milk and pepper.

Pour over waffle mixture.

Cover and refrigerate overnight.

Uncover and bake approximately 45-60 minutes. Check at 45 minutes and insert knife. If clean, remove from oven. 

Top with remaining shredded cheese.

Let rest before serving.

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