|
1 lb |
ground breakfast sausage |
| 6 slices |
bread (whatever kind
you want to use) |
| 4 |
eggs |
| 1½ cups |
milk |
| 2 cups |
shredded cheddar cheese (mild or sharp, your
choice) |
| 1 tsp |
mustard powder |
| ½ tsp |
salt |
You have to make this the night before but it is so
good and all you have to do when you get up the next morning is
put it in the oven.
Toast all 6 slices of the
bread, tear them into 1" pieces, and set them aside. Cook
the sausage in a skillet crumbing it as it cooks. Dump the
sausage in a colander and drain the grease. While the
sausage cooks beat the eggs and then add the milk, mustard
powder, salt, and cheese. When the sausage is cooked and
drained, add it and the bread to the egg mixture. Pour
everything into a large glass greased pie plate or a 9"X13"
baking dish. Cover with aluminum foil and put it in the
fridge until the next morning. The next morning take the
casserole out of the fridge and leaving the aluminum foil on,
put it into a preheated 350° oven for an hour. Take the
casserole out, remove the aluminum foil, and put it back in the
oven for 30 minutes. Remove from the oven, let the
casserole sit for 15 minutes, and serve.