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Breakfast Casserole

(serves 8)

1 lb sausage, cooked
6 slices white bread
1 cup grated longhorn cheese
1 cup milk or (2 cups half & half)
6-10 eggs
1 tsp each salt & dry mustard

Cook sausage and crumble; drain. Cut crust from bread and discard. Toast bread lightly and butter bread and cut in cubes. Put cubed toast in bottom of greased 9×13 casserole dish. Top with sausage. Mix the rest of ingredients except cheese. Pour the egg mixture over sausage and top with cheese. Cover and refrigerate for at least 8 hours or over night. Bake at 350 for 40 to 50 minutes or until browned slightly.

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