Sausage Egg Casserole
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + standing
YIELD: 12 servings.
Subtle bursts of mustard and savory pork sausage are the main attractions. I like to refrigerate this savory mainstay overnight and then pop it in the oven shortly before guests arrive.
Ingredients
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10 large eggs
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2-1/4 cups whole milk
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1-1/2 teaspoons ground mustard
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1/2 teaspoon salt
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1 pound bulk pork sausage, cooked and drained
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2 cups cubed white bread
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1-1/2 cups shredded cheddar cheese
Directions
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1.
In a large bowl, whisk the eggs, milk, mustard and salt. Stir in the sausage, bread cubes and cheese. Pour into a greased 13x9-in. baking dish. Cover and refrigerate overnight.
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2.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts
1 piece: 234 calories, 17g fat (8g saturated fat), 212mg cholesterol, 445mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 13g protein.
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