"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

Sausage and Egg Casserole Recipe

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This recipe for Sausage and Egg Casserole, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Debbie Branham
Added: Monday, May 30, 2005


1 lb. sausage,
6 eggs
2 C milk
3 slices bread, crust removed, and cubed
1 C grated cheese
1 tsp. dry mustard, salt and pepper to taste.

Cook sausage, drain and cool.
Beat eggs well with mixer.
Add milk, bread, and spices. Mix well.
Add sausage and cheese. Stir.
Pour into a greased 9 inch square dish, and refrigerate overnight.
Bake the next morning at 350 degrees for 45 min.




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