"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Breakfast Egg Casserole Recipe

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

Contributor:  
Contributor:  
Ferneva Brimacomb
Added: Thursday, November 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Hormel sausage, fried and well drained.
8 slices of cubed bread.
8 eggs, beaten
3 c. milk
1 tsp. salt
1 tsp. dry mustard
1 c. shredded cheddar cheese
2 Tbsp. melted butter

Directions:
Directions:
Butter a 9 X 13 cake pan and cover the bottom with the cubed bread. Cover with the cooked sausage.
Mix together the eggs, milk, salt, mustard and cheese, Pour over the bread/sausage. Cover with foil and refrigerate overnight. Before baking, drizzle with the 2 Tbsp. melted butter.
Bake at 350 for 40 minutes (test the center of the pan to make certain the eggs are done).

Number Of Servings:
Number Of Servings:
apprx. 10
Personal Notes:
Personal Notes:
This is a favorite breakfast dish for the Bob Brimacomb family.

 

 

 

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