Breakfast Sausage Casserole2014-01-01
- Servings : 12
- Prep Time : 15m
- Cook Time : 60m
- Ready In : 8:0 h
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen with Trisha Yearwood. If you have leftovers, it is great to cut up in single serving sizes and freeze in individual zip-lock bags. Grab one and pop it in microwave for a quick breakfast.
Butter, for greasing
1/2 loaf of sliced white loaf bread
1 pound all natural pork sausage
10 ounces sharp Cheddar, grated
2 cups half-and-half
1 teaspoon dry mustard
1 teaspoon salt
a few shakes of cayenne pepper
5 large eggs, lightly beaten
Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
The next day, preheat the oven to 350 degrees F.
Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.
Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_718277_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback