Sausage And Egg Casserole |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
I've seen lots of recipes for breakfast casseroles that sounded complicated and had way more ingredients than my family would be willing to tolerate for breakfast. But, this one is simple and basic and fills the need perfectly. Read more . One thing I like is that leftovers can be used to make breakfast burritos by filling warmed tortillas and adding salsa, folding and rolling. Then they can be pan-fried or heated in the microwave for an on-the-run breakfast or another sit-down meal with hash browns on the side. If you're really adventurous, add some cooked pinto beans for a true Mexican-esque meal. Ingredients:
1 pound 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 (4 ounces) shredded cheddar cheese |
Directions:
1. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubed, cheese and sausage.
2. Pour into a greased 11-in. x 7-in. baking dish. Cover and refrigerate for 8 hours or overnight. 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. Yield: 8-10 servings.
|
|