"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sausage and Egg Breakfast Casserole Recipe

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This recipe for Sausage and Egg Breakfast Casserole, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chip & Melissa Westberry
Added: Thursday, June 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground sausage
2 cups milk
1 tsp. ground mustard
1 cup (4 oz.) shredded cheddar cheese
6 eggs
1 tsp. salt
6 slices white bread (cut into 1/2 inch cubes)

Directions:
Directions:
In a skillet, brown and crumble the sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt, and mustard. Stir in bread cubes, cheese, and sausage. Pour into a greased 11 x 7 x 2 inch baking dish. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40 minutes or until knife inserted near center comes out clean.

Number Of Servings:
Number Of Servings:
8 - 10

 

 

 

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