Tuesday, March 2, 2010

Egg and Sausage Casserole Bake

1-16 oz. sausage, cooked, drained
4 cups (about 4 slices) “day old” bread**, cubed 
2 cups shredded cheddar cheese
12 eggs, lightly beaten
2-14 oz. cans evaporated milk
1 tsp. dry mustard
1/4 tsp. onion powder
ground black pepper, to taste

1. Cook sausage, drain fat, crumble into small pieces and set aside.

2. Evenly place 1/4" cubed bread in bottom of 9 x 13 inch baking dish. Sprinkle cheddar cheese evenly on top of bread.

3. In separate bowl, combine (whisk) eggs, evaporated milk, dry mustard, onion powder and black pepper. Pour into baking dish on top of bread and cheese.

4. Sprinkle crumbled sausage evenly over top of egg mixture

5. Cover, refrigerate overnight.

6. Preheat oven to 350 degrees.

7. Bake, uncovered for 50-55 minutes.

8. Let it sit for about 10 minutes before serving.

**Note: For “day old” bread, instead of leaving bread out, I toast the bread on the lightest setting, just long enough to harden it, but not long enough for it to brown. Also, I have used white and light wheat, both worked fine.**

from Trixie6717

No comments:

Post a Comment