Sausage and Egg Casserole


Makes 10 to 12 servings

  • 2 cups milk
  • 6 eggs, slightly beaten
  • 3/4 teaspoon salt
  • 1 teaspoon dry mustard
  • 4 slices white sandwich bread, cut into cubes
  • 1 (8-ounce) package shredded
  • sharp Cheddar cheese, divided
  • 1 pound mild sausage, cooked and drained

Whisk together milk, eggs, salt and mustard.  Arrange half the bread cubes on the
bottom of a greased 13x9x2 inch baking dish.  Sprinkle 1 cup of cheese.  Layer half
sausage on top of cheese.  Pour half egg mixture over sausage.  Repeat with bread
cubes, cheese, sausage and egg mixture.  Cover and refrigerate overnight.  Bake at
350 degrees 35 minutes.