"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Egg and Sausage Brunch Casserole Recipe

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This recipe for Egg and Sausage Brunch Casserole, by , is from The Strieter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracey Gascon
Added: Tuesday, February 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. buld Bob Evan's Sausage, browned.
2 1/2 cups herbed seasoned croutons
2 cups shredded sharp cheddar cheese
4 eggs (I usually use 6-8, just try what you like)
2 1/4 cups milk
3/4 tsp. dry mustard

Directions:
Directions:
Grease 9 x 13 pan. Spread croutons in pan, layer sausage and cheese. Beat eggs with milk and dry mustard. Pour over sausage mixture. Cover and refrigerate overnight. Bake at 300 for 1 1/2 hours or until light brown.

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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