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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Paula Deen Ingredients:
2 slices white bread |
1 lb bulk mild breakfast sausage |
1 1/2 cups thinly sliced cooked unpeeled red potatoes |
1 1/2 cups shredded cheese (half cheddar, half monterey jack) |
6 large eggs, lightly beaten |
2 cups whole milk |
1 teaspoon mustard powder |
1/2 teaspoon salt |
black pepper |
Directions:
1. Grease a 2 1/2 to 3 quart baking dish with butter, oil, or cooking spray.
2. Cube the bread and place in the dish in a single even layer.
3. In a large skillet, cook the sausage, breaking it up with a spoon, until it is almost cooked through, about 5 minutes.
4. Drain off the fat.
5. Layer the sausage over the bread, and top with the potatoes; sprinkle the cheese on top.
6. In a medium bowl, whisk together the eggs, milk, mustard powder, salt, and black pepper to taste.
7. Pour the egg mixture over the sausage and potatoes in the casserole.
8. Cover with plastic wrap and refrigerate overnight.
9. When ready to cook the casserole, preheat the oven to 350°.
10. Bake the casserole until set and golden, about 30 minutes.
11. Serve hot.
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