"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

Egg & Sausage Casserole Recipe

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This recipe for Egg & Sausage Casserole, by , is from Southern Culinary History, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Don & Carol Blalock
Added: Friday, June 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb lean sausage
5 eggs, beaten
2 cups milk
1 1/2 c mild cheddar cheese
1/4 c (one-half stick) butter, melted, reserving enough to grease pan
6 slices white bread, cut into 1/2-inch cubes
salt & pepper

Directions:
Directions:
In a skillet, brown and crumble sausage. Drain and set aside.
In a large bowl, beat eggs; add salt and pepper to taste. Stir in
milk, cheddar cheese and 3 Tbl. of the melted butter. Stir in
bread cubes and well-drained sausage. With remaining 1 Tbl
of the melted butter, grease a 9-by-13-by-2-inch baking dish.
Pour egg and sausage mixture into prepared dish. Cover and
refrigerate for 8 hours or overnight. Remove from the
refrigerator 30 minutes before baking. Preheat over to 350
degrees. Bake casserole, uncovered, for 40 minutes, or until a
knife inserted near center comes out clean.

Number Of Servings:
Number Of Servings:
8-10 minutes
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
I've tried several breakfast casseroles and this one is the easiest for me and the one my family likes the best.

 

 

 

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