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Cowboy Breakfast Casserole Recipe

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This recipe for Cowboy Breakfast Casserole is from The Cunningham Family Cookbook Project, 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:  
12 large EGGS
9 slices of BREAD
1 1/2 pound cooked SAUSAGE
3 cups MILK
1 1/2 cups CHEESE
1 1/2 teaspoons SALT
1/2 teaspoons PEPPER
1 big ole squirt of MUSTARD

For a smaller group of cowboys and cowgirls, here is the smaller version:

8 EGGS
6 slices of BREAD
2 cups MILK
1 cup CHEESE
1 pound cooked SAUSAGE
1 teaspoon SALT
1/2 teaspoon PEPPER
1 squirt of MUSTARD
Directions:
Directions:
Bake both versions at 350º, the larger for 1 hour or so and the small version for 40 minutes or so. This is great served with tomatoes or fruit. Easily re-heated to serve again for supper with a nice salad! Thanks Laura for sharing this!
Personal Notes:
Personal Notes:
This was given to me by Mrs. Brett (Laura) Sterling in Tatum, New Mexico. If I am having an early morning of breakfast for a group I try to prepare this the night before and keep it in the ice box. (Don't you just love calling a refrigerator an ice box, that's what my parents and grandparents always called it and so do I!!) I actually love to eat this cold it great! I bake mine long enough to be really, really brown on top, cause I LOVE it that way!! Hope you enjoy it, Bethe.

 

 

 

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