Sausage and Egg Casserole
- Ready In:
- 8hrs 40mins
- Ingredients:
- 7
- Yields:
-
1 casserole
- Serves:
- 8-10
ingredients
- 1 lb bulk pork sausage
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 6 slices white bread, cut into 1/2 inch cubes
- 1 cup shredded cheddar cheese
directions
- In a skillet, brown and crumbel sausage; drain and set aside.
- In a large bowl, beat eggs; add milk, slat and mustard.
- Stir in bread cubes, cheese and sausage.
- Pour into a greased 11 inch x 7 inch x 2 inch 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.
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Reviews
-
An award winner in our house! This is so delicious. I used Bob Evans Maple Sausage; it's lean and the sweetness played nicely off the savory cheese. Only one suggestion: make sure you sprinkle the dry mustard powder over the eggs rather than just dumping it in. The latter results in lumps of mustard powder.
RECIPE SUBMITTED BY
Jazz Lover
Columbia, MO
<p>Like my name states I love Jazz. I discovered after the kids moved out, that I love to cook. No more jar spaghetti sauce for us!!</p>