The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates

Terry’s Breakfast Casserole

Blaise Doubman

Terry Vickery was a staple in Good’s Candies in the Kennard era and many would say that not only was she one of the best chocolate dippers around but she was also one of the best cooks and bakers around. I have been fortunate enough to know Terry and her family for years. She was one of the sweetest women and everyone in the area loved her. When I was struggling with my Grandpa Max passing away, it was her that I credit with giving me the insight I needed to heal and move on with a loving heart. When she passed, her son, Kevin, took over the thriving Good’s Candy business and ran it for the next almost 20 years, bringing with it even more success than what it had seen before. Skip ahead to my friendship with the family and myself being introduced to Vickery family recipes and treats that have always been delicious. 

The recipe I am sharing here today is Terry Vickery’s breakfast casserole. It is simply delicious! I really think that allowing the ingredients to get to know each other for several hours in the refrigerator is key with this recipe. It really brings the flavors together and overall builds the flavors of the dish. In her notes, on her recipe card, she wrote that you can substitute smokey link that are cut in bite size pieces for the sausage. I have had this several times and every time I am served it, or make it myself, it is very flavorful. If you are looking for something quick and easy for your families breakfast, than look no further than this recipe! Bake and enjoy!

Breakfast Casserole

Leftovers can be kept covered and chilled for about 2-3 days before warming up in the oven

6 large eggs, slightly beaten

6 slices of bread, cubed

1 pound sausage, fried with onion and green pepper

1 teaspoon salt

1 teaspoon black pepper

1 can mushrooms

1 package shredded cheddar cheese

2 cups milk

Start by combining everything together in a shallow casserole dish. 

Let stand in refrigerator for 12 hours. 

Bake, uncovered, at 350 degrees F for 1 hour. 

Ask and Answer: Julia M. from New Castle would like to know if I have any recipes for candy or fudge. Yes! I have a lot of recipes for both candy and fudge on my website! Simply visit my website and click the search engine. Type in anything you are looking for and the recipes will show up! I have recipes for all type of fudge and all types of candy! Happy candy making!