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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sausage Egg Breakfast Casserole Recipe

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This recipe for Sausage Egg Breakfast Casserole is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Mild bulk pork sausage
1 lb. Hot bulk pork sausage
6 Eggs
1 1/2 cups Milk
7 Slices white bread
1 Cup Grated cheddar cheese (I always add more)
8 oz. Sliced fresh Mushrooms (optional)
Salt and Pepper to taste
Directions:
Directions:
Brown sausage and drain. Tear bread into bite size pieces. Beat eggs and milk together, then add salt, pepper, and cheese. Add sausage and bread to egg mixture. Spray 9x13 pan with Pam. Pour mix into pan. Cover and refrigerate overnight.

Top with mushrooms (if used) before baking. Bake covered at 325º for 30-40 minutes. Uncover and bake 10 minutes longer.
Personal Notes:
Personal Notes:
This is our family Christmas morning staple. It is so easy to make the day before and just throw it in for brunch on Christmas morning.

 

 

 

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