Sunday Supper: Sausage and Egg Casserole

I love egg casseroles! This recipe if from my Great-Aunt Vaunda, in Georgia. It’s easy to make and a great breakfast or dinner!

1 lb sausage (I’ve used 1/2 lb before)
6 eggs
2 cups milk
1 tsp salt
1 tsp ground mustard
6 slices bread (I use whole wheat) cut into 1/2 inch cubes
1 cup (4 oz) shredded cheddar cheese (I use pepper jack)

1. Brown and crumble sausage. Drain and set aside.

2. In a bowl, beat eggs, milk, salt, and mustard. Stir in bread cubes, cheese, and sausage.

3. Pour in greased 9 X 13 dish (I use our cast iron saucepan).

4. Cover and refrigerate for 8 hours or overnight. Remove 30 minutes before baking.

5. Bake uncovered at 350 degrees for 40 minutes or until knife comes out clean in the center.

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