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Sausage Egg Casserole
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10 eggs
2-1/4 cups milk
1-1/2 teaspoons ground mustard
1/2 teaspoon salt
1 pound bulk pork sausage, cooked and drained
2 cups cubed white bread
1-1/2 cups (6 ounces) shredded cheddar cheese
In a large mixing bowl, beat the eggs, milk, mustard and salt for 1 minute or
until combined. Stir in the sausage, bread cubes and cheese. Pour into a greased
13-in. x 9-in. baking dish. Cover and refrigerate overnight. Remove from the
refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40
minutes or until a knife inserted near the center comes out clean. Let stand for
10 minutes before serving.
Yield: 12 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |