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| BREAKFAST EGG & SAUSAGE BAKE | |
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1 lb. bulk sausage 9 eggs 3 c. milk 1 1/2 tsp. dry mustard 1 1/2 tsp. salt Dash of pepper 12 slices white bread, crust removed & cubed 1 1/2 c. sharp cheddar cheese, grated Brown and drain sausage. Cool. Beat eggs and milk; add seasonings and bread cubes. Fold in sausage and cheese. Put in 9 x 13 inch pan and refrigerate overnight. Remove from refrigerator 1 hour before baking. Bake at 350 degrees for 1 hour. Cool slightly before cutting. If you like, add some sliced mushrooms or a package of broccoli to casserole. I sometimes substitute fried bacon for the sausage and Swiss cheese for the cheddar. This casserole must be made ahead of time and is great for breakfast or brunch. | |
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recipe reviews #86990
Jon (Wisconsin) says:
4 stars - this is a great recipe. I modify this with hashbrowns instead of bread and I use heavy cream instead of the milk. I add no more than 2 extra eggs to fill the pan fuller. We used a similar recipe in our restaurant every Sunday and always ran out. If you do have left overs use those with some cream of soup base and cheddar cheese and you have one heck of a leftover.
#113860
Jim (North Dakota) says:
good and easy.
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