Sausage and Egg Casserole
Serves: 8-10 (I suggest it serves fewer.)
This is from a 1990’s Taste of Home magazine.
1 lb. pork sausage
2 cups milk
1 t. salt
1 t. ground mustard
6 slices white bread, cut into ½-inch cubes
1 cup (4 oz.) shredded cheddar cheese
In a skillet, brown and crumble sausage, drain and set aside. (I boil meats in water to produce a more tender product.) In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11×7 baking dish. (A square 8×8 or 9×9 would work if you don’t have an 11×7.) Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 40 minutes or until a knife inserted near the center comes out clean.
This can be doubled for a 9×13 dish, to serve about 12. Once you learn to make this by the recipe, you can easily adjust it to use whatever types of meat, cheese,or bread you have on hand or in the freezer. You could even use beef. (Just add some sage or Italian seasoning and it will resemble seasoned sausage.) A recipe won’t be required after you learn the method of making a general breakfast casserole.
The comment I’ve written on the original recipe states, “Good/Easy!”