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Sausage and Egg Breakfast Casserole Recipe

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

Contributor:  
Contributor:  
Cindy Hammond
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. sausage, fried and drained
1 box seasoned croutons
8 eggs
2 c. milk
1 c. grated Velveeta cheese
1 tsp. dry mustard
1 tsp. salt (optional)

Directions:
Directions:
In a buttered 2-1/2 quart casserole dish, layer croutons, sausage, and cheese. In a large mixing bowl, combine eggs, milk, mustard, and salt. Beat, then pour over ingredients in casserole dish. Cover and refrigerate overnight.

Bake at 350 degrees for 45 minutes to 1 hour. Cut in squares. Top with sour cream or picante sauce.

Personal Notes:
Personal Notes:
If you place aluminum foil loosely on top of casserole for the 1st 30 minutes in the oven, the top of the casserole will not get too brown before it gets done.

This recipe has to be made the night before you want to serve it.

 

 

 

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