Meal Planning with Connie

“The object of a new year is not that we should have a new year. It is that we should have a new soul.” ~ G.K. Chesterton The holidays are officially over! Back to meal planning! I am looking forward to us continuing to build our recipe collections together in the new year! I would love for you to share your favorite recipes! You can post them in the comment section under any post, or e-mail them to me at mealplanwithconnie@att.net Monday - Chili Spaghetti and fresh baked bread Tuesday - White Pizza Wednesday - Chicken Rice-A-Roni and Green Bean Casserole Thursday - Leftovers Buffet Friday - Eat out!!! For more great menus and recipes, visit Meal Plan Monday !

I made this for Sunday school this morning, and everyone seemed to enjoy it. While it was very similar to most breakfast casseroles, the Texas toast and Monterrey Jack and Colby cheese blend provided just a bit of twist on taste. Let me know if you try it and have suggestions for changes!   Texas Toast Breakfast Bread Pudding Texas Toast Breakfast Bread Pudding 1 (13.5 oz.) box frozen Texas toast with cheese, thawed (I used New York Brand's Five Cheese Texas Toast) 1 pound ground sausage, browned and drained 2 cups Monterrey Jack and Colby cheese blend, divided 8 eggs 2 cups of milk 1 -2 teaspoon dry mustard 3/4 - 1 teaspoon salt Spray a 9x13 baking dish with cook spray. Cut thawed bread slices into cubes. Layer half of cubes into prepared dish. Top bread cubes with half of browned sausage. Sprinkle one cup of the cheese over the sausage. Repeat layers. In a mixing bowl, combine eggs, milk, mustard and salt; pour over layers. Cover with foil and refrigerate f