Saturday, May 6, 2017

Sausage Breakfast Casserole


I’ve never met a breakfast casserole that I didn’t like. This one is from 
my Mom’s collection of recipes.  I can remember her making this the 
night before Christmas and then baking it in the oven while everyone 
opened up presents.  This one might be my favorite because of the 
memories it brings.

Sausage Breakfast Casserole

1 lb roll of sausage, cooked, drained and crumbled
4 cups day old cubed bread
3 cups sharp cheddar cheese; shredded
2 (12-oz) evaporated milk
10 large eggs; lightly beaten
1 medium onion; diced
1 teaspoon dry mustard
1/4 teaspoon onion powder
Salt and pepper to taste

Grease a 9 x 13 inch baking dish.  Lay bread in the baking dish and 
sprinkle with cheese. 
















In a medium bowl, mix evaporated milk, beaten eggs, dry mustard, 
onion powder, diced onion and salt and pepper.
















Pour evenly over bread cubes and cheese. Next, sprinkle the top with 
crumbled sausage.  Cover with plastic wrap and refrigerate overnight.
When ready to bake:  Remove casserole from refrigerator and add 
remaining cup of cheese on top.  Bake for 55 to 60 minutes or until 
cheese is golden brown.Preheat oven to 325° degrees.


















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