Sausage Egg Casserole

Name: Sausage Egg Casserole
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 1 lb bulk sausage; 4 -6 slices bread, remove crusts; 2 tablespoons butter or 2 tablespoons margarine; 1 1/2 cups cheddar cheese, shredded (or any cheese); 5 large eggs, slightly beaten; 16 ounces half-and-half; 1 teaspoon salt; 1 teaspoon dry mustard; tomatoes, slices for garnish; green pepper slices, for garnish

(1)

Recipe by AmyZoe

This makes a great breakfast when you prepare it the night before, or you can omit soaking overnight (this works especially well with fresh bread). I must confess, I had some Texas Toast in my freezer that I defrosted and used in place of buttered bread (it probably would have worked frozen too). I used regular milk in place of the cream. Feel free to double the recipe or cut if half. Recipe courtesy of My Great Recipes 1989.

READY IN: 1hr 10mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

lb bulk sausage
4 -6

slices bread, remove crusts
2

tablespoons butter or 2 tablespoons margarine
1 ¹⁄₂

cups cheddar cheese, shredded (or any cheese)
5

large eggs, slightly beaten
16

ounces half-and-half
1

teaspoon salt
1

teaspoon dry mustard
tomatoes, slices for garnish
green pepper slices, for garnish

DIRECTIONS

In large iron skillet, cook sausage over medium high heat about 8 minutes on each side until done.
Cool. Drain and crumble.
Butter bread.
Place in a casserole, buttered side down.
Sprinkle sausage on bread.
Cover with cheese.
In large mixing bowl, combine beaten eggs, half-and-half, salt, and mustard.
Pour over top of cheese. Let set, refrigerated, for 8 hours.
Bake at 350 for about 40 minutes or until set and lightly browned.
Garnish with tomato slices and pepper rings.