Sausage and Egg Casserole |
|
 |
Prep Time: 480 Minutes Cook Time: 40 Minutes |
Ready In: 520 Minutes Servings: 6 |
|
I make this casserole often. It is great for Christmas brunch. Preparation time includes refrigerator time. Ingredients:
1 lb bulk pork sausage |
6 eggs |
2 cups milk |
1 teaspoon salt |
1 teaspoon ground mustard |
6 slices white bread, cut into 1/2 inch cubes |
1 cup shredded cheddar cheese |
Directions:
1. In a skillet, brown and crumbel sausage; drain and set aside.
2. In a large bowl, beat eggs; add milk, slat and mustard.
3. Stir in bread cubes, cheese and sausage.
4. Pour into a greased 11 inch x 7 inch x 2 inch baking dish.
5. Cover and refrigerate for 8 hours or overnight.
6. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 40 minutes or until a knife inserted near the center comes out clean.
|
|