Prep 15 mins
Cook 45 mins
I first had this dish at a baby shower brunch about 20 years ago. It's as good today as it was back then. You may assemble it the night before and bake in the morning. Also yummy when the family wants "breakfast for dinner."
- 1 lb country sausage (hot)
- 6 large eggs, slightly beaten
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 2 slices stale bread, torn into small pieces
- 1 cup cheddar cheese, grated
- 3 tablespoons onions, chopped
- Brown sausage in skillet. Drain.
- Spread sausage in bottom of 11 X 7 X 2” baking dish.
- Combine remaining ingredients and pour over sausage.
- Bake at 350 F for 45 minutes.
Delicious. Made as directed and the cooking time is right on. I prepped everything last night and then put it together and popped it in the oven this morning. Couldn't be much easier and lends itself to all kinds of variations. Tagged for Zaar Chef Alphabet Soup.
I was looking for an easy, but tasty egg casserole recipe with common ingredients that I typically had on hand. I've tried several others, but this recipe was by far the easiest to make. I used chicken and apple sausage and added mushrooms because that is what I had at the time and it still turned out excellent. No need for me to look further - I'll be using this recipe in the future.
What a wonderful and home-y recipe! Very similar to a recipe I already use, so I sort of followed the same format, and so I added the bread cubes FIRST (and used more like 4 slices), then the meat sprinkled on, then the cheese. I added about a TABLESPOON of dry mustard to the eggs & milk & salt. I sprinkled the onions over the top, to keep one-quarter clear for my onion-hater to avoid. THEN I poured the egg-milk over the works. Strongly recommended as a *make-ahead* option for overnight guests or Saturday or Sunday morning. *Made for Spring 09 PAC*