Egg and Sausage Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Writes Ramona Bubb of Reedsville, Pennsylvania, âWhen we have friends stay overnight, I usually make this recipe and everyone enjoys it.â This hot and filling meal makes a great dinner, and is also a hearty way to start the day. Ingredients:
1 pound johnsonville® mild ground italian sausage |
1/3 cup chopped onion |
1 celery rib, chopped |
6 eggs |
2 cups whole milk |
1/2 to 1 teaspoon salt |
1 teaspoon spicy brown mustard |
4 cups seasoned stuffing cubes, toasted |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain and set aside. In a large bowl, beat the eggs, milk, salt and mustard. Stir in the stuffing cubes, cheese and sausage mixture.
2. Transfer to a greased 11-in. x 7-in. baking dish. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6 servings.
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