Recipe#26540

Title: Breakfast Casserole 26

rec.food.recipes archive

Egg and Sausage Casserole
 
1 pound bulk sausage, mild or spicy
9 eggs
3 cups milk
1 1/2 tsp. dry mustard
salt to taste
dash of pepper
12 slices bread, crusts removed and cubed
1 1/2 cups sharp cheddar cheese, grated
 
Brown and drain sausage, cool. Beat eggs and milk together, add
seasonings then bread cubes, stir in sausage and cheese. Pour into
a 9x13 pan and refrigerate overnight. Remove from refrigerator
about 1 hour before baking. Bake 350: for 1 hour. Cool slightly
before serving. Serves about 8