Sausage and Egg Casserole

Ingredients

  • 1 pound bulk pork sausage
  • 8eggs
  • 2 ½ cups milk
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 6 slices white bread, cut into 1/2-inch cubes
  • 1 cup shredded Cheddar cheese
  • Directions

  • Step 1

    Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.

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  • Step 2

    Beat eggs in a large bowl; stir in milk, salt, and mustard. Fold bread cubes, Cheddar cheese, and sausage into egg mixture. Pour into a lightly greased 7×11-inch baking dish. Cover and refrigerate for 8 hours or overnight.

  • Step 3

    Preheat oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator 30 minutes before baking.

  • Step 4

    Bake in preheated oven until a knife inserted near the center comes out clean, about 40 minutes.

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