Sausage and Egg Casserole
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Sausage and Egg Casserole
Sausage and Egg Casserole
- 1 pound bulk pork sausage
- 6 large 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
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted in center comes out clean.
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Raeja- Posts : 35245
Join date : 2016-02-23
Age : 62
Location : Whitewater, Wisconsin
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