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Title: Breakfast Casserole #2
Categories: Pork, Dairy, Breads, Cheese
Yield: 8 servings
1 lb Bulk pork sausage
6 lg Eggs
2 c Milk
1 ts Salt
1 ts Ground mustard
6 sl White bread; int 1/2" cubes
1 c 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 11" X 7" baking dish. Cover and
refrigerate for 8 hours or overnight. Remove from the
refrigerator 30 minutes before baking. Bake, uncovered,
@ 350ºF/175ºC for 40 minutes or until a knife inserted
in center comes out clean.
Gayle Grigg, Phoenix, Arizona
Makes: 8 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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