Sausage And Egg Casserole Recipe
Ingredients
| 1 pound bulk pork sausage | ||
| Eggs | 6 | |
| Milk | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Ground mustard | 1 Teaspoon | |
| 6 slices white bread, cut into 1/2-inch cubes | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
Directions
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 cubes, cheese and sausage.
Pour into a greased 11-in.x 7-in.x 2-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.
In a large bowl, beat eggs; add milk, salt and mustard.
Stir in bread cubes, cheese and sausage.
Pour into a greased 11-in.x 7-in.x 2-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.
Chef
