This traditional breakfast casserole is perfect for Easter weekend or anytime of year. Make it the night before, and pop in the oven in the morning for serving.
Recipe and photograph by Kimme Hargrove
1 pound breakfast sausage
7 slices of bread, torn into half-inch pieces
2 cups cheese, shredded
2 cups milk
6 eggs, beaten
2 teaspoons dry mustard
1 teaspoon salt
1 teaspoon pepper
Cook sausage in a large skillet until browned.
Mix milk and eggs in a bowl, then add dry mustard, salt and pepper. Stir to combine.
Using a 9×13 baking dish, layer half the bread, half the sausage and half the cheese, and then repeat layers again. Gently pour egg mixture over the top.
Cover and keep in refrigerator overnight. When ready to cook the next morning, preheat oven to 375°F. Cook, covered, for 1 hour. If needed, remove cover, and cook for another 10-15 minutes or until set.
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