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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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In Clarksville, Tennessee, Bonnie Coffman starts this convenient casserole with a simple bread base. Then she adds cheese, eggs and succulent sausage to create a satisfying sunrise meal. Ingredients:
6 slices bread, crusts removed |
1 pound bulk pork sausage |
1 teaspoon prepared mustard |
3/4 cup shredded swiss cheese |
3 eggs |
1-1/2 cups milk |
2/3 cup half-and-half cream |
pinch pepper |
Directions:
1. Place bread in a greased 13-in. x 9-in. baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in mustard. Sprinkle sausage and cheese evenly over bread.
2. In a large bowl, beat eggs, milk, cream and pepper. Pour over cheese. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting into squares. Serve immediately. Yield: 6-8 servings.
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