Wednesday, December 29, 2004

Breakfast Casserole

1lb Sage bulk breakfast casserole

6 Slices of white bread

4 eggs, beaten

2 Cups of milk

8oz of shredded cheddar*

1tsp. of ground mustard powder

1/2tsp. of salt

Cook sausage in skillet until done, breaking it up as it cooks. Drain. Cut bread up into cubes. In a large mixing bowl add, bread, sausage, mustard, salt, and cheese. Pour milk and eggs on top of mixture and mix until everything is combined and coated. Pour mixture into greased casserole dish and refridgerate overnight (needs at least 8hours to set).

Bake at 350 for 1hour covered and then uncovered for 45minutes or until set.

*You can use more cheese if you like, but it will add to the time it takes the casserole to set so keep that in mind.

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