Egg Sausage Casserole
Make ahead breakfast casserole, serves 12
Equipment
- frying pan, stove top burner, oven,
- mixing bowl, measuring spoon, measuring cup
- 9x13 casserole dish
Ingredients
- 6 eggs slowly beaten
- 6 slices bread cubed
- 1 pkg. cheddar cheese shredded, or 2 cups
- 1 tsp. dry mustard
- 1 tsp. salt
- 2 C. milk
- 1 lb. sausage fried, cooled and cubed , or 12 oz. pkg.
Instructions
- Mix all ingredients, set aside.
- Spray a 9x13 pan with Pam, coating sides and bottom of pan
- Add ingredients to 9x13 pan, cover with foil or saran wrap
- Refrigerate for 12 hours, which is the night before you serve the dish
- Next morning, preheat oven to 350*. Bake for 45 min. to 1 hour, until eggs are slightly golden brown and cheese is bubbly.
- Cool to set before serving. Slices easier when cool. Store in refrigerator, covered, for 1-2 days.
- Microwave to warm slightly before eating leftovers, makes a great breakfast or lunch!
Notes
When I serve this casserole, I like to spice it up a bit !
I add garnishes for my guests to choose from: these include salsa, sour cream, avacado slices, and chopped scallions or chives.
Add a side of fresh fruit or juice, a bakery item, either sweet or savory, and you have the perfect breakfast!!
Enjoy!