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LOCATION: Recipes >> Breakfast / Brunch >> Breakfast Casserole 26

Print this Recipe    Breakfast Casserole 26

Egg and Sausage Casserole

1 pound bulk sausage, mild or spicy
9 eggs
3 cups milk
1 1/2 tsp. dry mustard
salt to taste
dash of pepper
12 slices bread, crusts removed and cubed
1 1/2 cups sharp cheddar cheese, grated

Brown and drain sausage, cool. Beat eggs and milk together, add
seasonings then bread cubes, stir in sausage and cheese. Pour into
a 9x13 pan and refrigerate overnight. Remove from refrigerator
about 1 hour before baking. Bake 350: for 1 hour. Cool slightly
before serving. Serves about 8

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