Tuesday, February 9, 2010

Cheese and Sausage Egg Casserole

Although this is a pretty bad picture (I had to snap fast as the guests were hungry!) you can see the yummy cheesy, meaty goodness that is baked in this casserole.  It is very versatile and you can sub any type of meat/cheese combination you like.  It lends to a lot of flexibility and is so easy.  This was definitely the favorite of the baptism brunch egg dishes.

Cheese and Sausage Egg Casserole
Adapted from Bon Appetit

  • 8 white bread slices, cut into cubes
  • 1 pound bulk pork sausage, crumbled and cooked (can sub bacon or ham)
  • 1 1/2 cups grated sharp cheddar
  • 10 large eggs
  • 2 cups milk (do not use lowfat or nonfat)
  • 2 teaspoons dry mustard
  • 1 teaspoon salt
  • Pepper


Grease 9x13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. Chill overnight or 8 hours.

Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.

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