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Breakfast Egg Casserole Recipe

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This recipe for Breakfast Egg Casserole is from The Wedding Cookbook for Jenna and Adam, 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. 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 350º 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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