"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Sausage and Egg Casserole Recipe

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This recipe for Sausage and Egg Casserole, by , is from Beckmann Family 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!

Contributor:  
Contributor:  
Juliette Beckmann

Category:
Category:

Ingredients:  
Ingredients:  
I lb. bulk sausage

6 eggs

2 cups milk

1 tsp. salt

1 tsp. ground mustard

6 slices white bread, torn into 1/2 inch cubes

1 cup shredded cheddar cheese


Directions:
Directions:

Brown & crumble sausage, drain and set aside.

In large bowl, beat eggs, add milk, salt & mustard.

Stir in bread cubes, cheese & sausage.

Pour into greased 11" x 7" baking dish.

Cover & refrigerate overnight
.
Remove from frig about 30 min before baking.

Bake uncovered for approx. 45 min or until knife inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
You can replace the sausage with spinach, bacon or other vegetables.
A Beckmann Family Weekend Saturday morning must have.

 

 

 

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