We
cook this for the brunch crowd that shows up after the Peachtree Road Race
on the 4th of July.
INGREDIENTS:
8 white bread slices, cut into cubes
1 pound bulk pork sausage, crumbled and cooked
1½ cups grated sharp cheddar cheese
10 large eggs
2 cups milk (do not use lowfat or nonfat)
2 teaspoons dry mustard
1 teaspoon salt
Pepper
DIRECTIONS:
Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with
sausage and cheese. Beat together eggs and next three ingredients. Season
with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead.
Chill.)
Preheat oven to 350°F. Bake casserole until puffed and center is set, about
50 minutes. Cut into squares.
Serves 8 to 10
Cheese and Bacon Breakfast Casserole
As an option to the above recipe substitute
bacon for the sausage and eliminate the mustard.
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