EGG AND SAUSAGE BREAKFAST CASSEROLE

SERVES 8

This is a very basic version of the breakfast or brunch casseroles that are prepared the night before use. You may add chopped onions, peppers and seasonings. Also, bacon could be substituted for the sausage. This works very well on a buffet since it does not need to be served piping hot.

INGREDIENTS

1 pound bulk breakfast sausage (can use link sausage with casing removed)

6 eggs

2 cups milk

1 teaspoon dry mustard

Salt and pepper to taste

1 cup grated cheddar cheese

6 cups fresh bread cubes (1/2 to 3/4-inch pieces)

Grease a 9x13-inch baking dish. Heat a 10-inch skillet over medium-high heat. Add the sausage and cook until lightly browned and cooked through, breaking apart the large clumps as needed. Drain on paper towels and cool. In a large bowl, whisk the eggs. Add the milk, mustard, salt and pepper; whisk until well blended. Stir in the cooked sausage, cheese and bread cubes until well combined. Pour into the baking dish; cover and refrigerate overnight. To heat, preheat the oven to 350° F. Bake for 1 hour. Remove from oven and let set about 5 minutes before cutting and serving.

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