Sausage Egg Casserole
Prep 20 min + chilling
Bake: 30 min + standing
10 eggs
2 ¼ cups milk
1-½ teaspoons ground mustard
½ teaspoon salt
1 pound bulk pork sausage, cooked and drained
2 cups cubed white bread
1 ½ cups (6 ounces) shredded 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 X 2 in baking dish. Cover and refrigerate overnight.
Remove from the refigerator 30 minutes before baking. Bake, uncovered, at
350 for 30-49 minutes or until a knife inserted near the center comes out
clean. Let stand for 10 minutes before serving.
Yield 12 servings.
Delma
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
