Sausage And Egg Casserole
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A home-kitchen version of sausage and egg casserole, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 5 slices day old bread, cubed
- 1 1/2 lb. sausage
- 7 eggs
- 2 c. milk
- 1 can cream of mushroom soup
- 1 lb. shredded Cheddar
- 1 tsp. dry mustard
- 1 tsp. salt
Method
Grease a 9 x 12-inch casserole with butter.
Place cubed bread in bottom of casserole.
Place layer of bite-sized sausage (cooked and well drained).
Place layer of cheese.
Mix eggs, 1 1/2 cups milk, salt and mustard.
Pour over cheese layer.
Mix soup and 1/2 cup milk.
Pour over egg layer.
Let stand overnight in refrigerator.
Bake 30 to 45 minutes, uncovered, in a 350° oven.
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