Sausage Egg Casserole
Prep 20 min + chilling Bake: 30 min + standing 10 eggs 2 1/4 cups milk 1-1/2 teaspoons ground mustard 1/2 teaspoon salt 1 pound bulk pork sausage, cooked and drained 2 cups cubed white bread 1 1/2 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 -~----------~----~----~----~------~----~------~--~---
