Ann's Egg-Sausage Casserole |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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This is a wonderful breakfast or brunch dish. I make several at one time so I can freeze some for a quick breakfast. Freeze in single portions, then reheat in the microwave or toaster oven. Ingredients:
1 (1 lb) package fully-cooked little smokies sausage |
1 lb spicy bulk sausage |
6 slices white bread (crusts removed, and cubed) |
2 cups milk |
6 eggs, beaten |
1 teaspoon dry mustard |
1 teaspoon salt |
1/2 lb american cheese, grated (more, if you like) |
Directions:
1. Cut smokies in small pieces.
2. Fry bulk sausage breaking into small pieces, and drain.
3. Beat eggs, and add remaining ingredients.
4. Mix all together and put in a 9x13 casserole dish.
5. Cover with foil and refrigerate overnight.
6. Bake covered for 55 minutes.
7. Remove cover and bake 5-10 minutes more.
8. Let set 5-10 minutes after removing, so eggs can set.
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