"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

Breakfast Casserole Recipe

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This recipe for Breakfast Casserole, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Di Carlo - Atlantic Ward
Added: Thursday, June 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. Regular Flavor Jimmy Dean Pork sausage
10 Eggs, lightly beaten
3 cups milk
2 tsp dry mustard
1 tsp salt
6 cups cubed bread
2 cups shredded sharp cheddar cheese
1/2 tsp black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onions (optional)

Directions:
Directions:
Preheat oven to 325F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk mustard and salt; stir well. Distribute half the bread evenly in a buttered 9x13x2 baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients. Pour egg mixture evenly over casserole. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil of top begins to brown too quickly.

Note: May be assembled ahead and refrigerated up to 12 hours before baking.

 

 

 

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