Breakfast Casserole
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Breakfast Casserole
Yield: 6-8 servings
-
5
slices thick-sliced white bread, crust and all, buttered and cubed
-
1
pound mild sausage, cooked, crumbled, and drained
-
3
cups grated extra-sharp Cheddar cheese
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4
eggs
- 2
- 1
- 1
- 1
1. Spray a 1–½ quart casserole dish with vegetable oil cooking spray. Place the bread cubes in the casserole. Evenly distribute the sausage over the bread cubes. Sprinkle evenly with the cheese. Combine the eggs, milk, mustard, salt, and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.
2. The next morning, remove the casserole from the refrigerator and allow it to sit on the counter for 15 minutes while you preheat the oven to 350 degrees. Remove the plastic wrap, place the casserole in the oven, and bake for 1 hour.
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