 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This casserole is great for when you have guests or for the holidays, because you make it the day ahead and cook it the next morning. It makes for a stress free morning for the cook with her guests! The choice of cheese depends on your tolerance for heat. Prep time does not include the time spent in the refrigerator overnight. Ingredients:
3/4 lb breakfast sausage |
2 green onions, chopped finely |
4 slices bread, with crust trimmed |
4 eggs, beaten |
1 cup milk |
1 teaspoon dry mustard |
1 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon garlic powder |
2 cups cheddar cheese or 2 cups monterey jack pepper cheese, shredded |
Directions:
1. Brown the sausage in a skillet, breaking it up into crumbles. At the end of the cooking cycle, add the green onions and cook until tender. Drain the grease from the sausage and green onions.
2. Tear the bread into bite-size pieces.
3. Combine the sausage/onion mixture, bread, eggs, milk, dry mustard, salt, black pepper, garlic powder, and cheese in a bowl; mix well.
4. Pour into a 2 1/2 quart nonstick casserole. Chill, covered for 8 to 10 hours.
5. Bring casserole out of the refrigerator and allow it to sit while the oven is preheating to 325 degrees.
6. Bake at 325 for 50 minutes.
|
|