"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Egg/Sausage Casserole Recipe

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

Contributor:  
Contributor:  
Harald & Cheryl Huttner
Added: Sunday, August 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 slices of bread (broken or cut apart)
minced onions (to taste)
sausage roll
dry mustard
2-3 cups shredded cheddar cheese
18 eggs, scrambled

Directions:
Directions:
Prepare the night before and refrigerate in 9 x 13 pan.
After cooking sausage, drain fat.
Scramble eggs in large bowl and mix all ingredients in.
Grease 9 x 13 pan and cover and let set overnight.
Cook at 350 for 1/2 hour covered, remove foil and cook for 1/2 hour more.

Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I got this recipe from Tina Carestia (sister-in-law) and it makes a huge portion for when you have company over. It is a great breakfast dish and my kids love it.

 

 

 

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