Sausage and Egg Breakfast Casserole
6 slices bread, cubed
1 pound sausage, browned, drained
1 1/2 cups shredded Cheddar cheese
8 each eggs, beaten
2 cups milk
1 teaspoon, salt
pepper to taste
- Turn oven on to 350 degrees
- In a casserole dish, add the cubed bread
- In a pan cook the sausage until browned. Drain
- Add sausage into casserole dish and top with cheese
- In a bowl, mix together the eggs, milk, salt, and pepper
- Pour egg mixture into casserole dish
- Cook for 45 minutes
Sausage and Egg Breakfast Casserole
Ingredients
1 lb. sausage (cooked, drained & crumbled)
8 eggs, slightly beaten
6 slices white bread, buttered & cubed
2 c. milk
1 c. grated cheddar cheese
1 tsp. dry mustard
1 tsp. salt
- Turn oven on to 350 degrees
- In a casserole dish, asdd the cubed bread
- In a bowl, mix together all ingredients and pour into casserole dish.
- Bake for 40 minutes
Sausage and Egg Breakfast Casserole
Ingredients:
2 lbs. roll sausage
1 loaf Pepperidge Farm bread (cut off crust & cube)
3/4 lb. sharp cheddar cheese (orange), shredded
8 eggs
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
2 tbsp. Worcestershire sauce
4 c. half and half
- Turn oven on to 350 degrees
- In a pan, cook the sausage until browned. Drain fat
- In a bowl, mix together all the ingredients
- In a casserole dish, add the cubed bread
- Next add the sausage
- Pour egg mixture into casserole dish
- Bake for 45 minutes