"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Breakfast Egg Casserole Recipe

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

Contributor:  
Contributor:  
Sara Morris
Added: Wednesday, January 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 slices bread, cubed
1 lb velveeta cheese
1/2 c butter or margarine, melted
6 eggs, beated
1 tsp dry mustard
1/2 tsp salt
1 qt milk
1 lb bulk sausage

Directions:
Directions:
Break bread into small pieces in a large baking dish that has been greased. Cut cheese into cubes and sprinkle over bread. Fry bulk sausage and drain. Sprinkle over cheese. Pour on butter or margarine. Beat eggs with mustard, salt and milk and pour over casserole. Chill overnight. Bake uncovered at 350 for 45-60 minutes or at 300 for 1 1/2 hours.

 

 

 

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