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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