Egg & Sausage Casserole

EGG & SAUSAGE CASSEROLE

By: June Busold

Looking for a quick and easy recipe for Easter morning? Try out this customer recipe from June Busold!

Ingredients:

  • 1 lb. bulk sausage browned & drained
  • 2 cups milk
  • 4 eggs, beaten
  • 6 slices of cubed bread (minus crusts)
  • 1 tsp salt
  • 1 tsp dry mustard
  • ¼-½ lb. grated cheddar cheese

Directions:

  • Mix ingredients and pour into 9×13 greased baking dish.
  • Refrigerate for 12 hours or overnight.
  • Bake the next morning for 1 hour at 325 degrees.

(Optional recipe with Bacon)

Ingredients (bacon option):

  • 6-9 slices of bread, quartered (minus crust)
  • ¼ lb. grated sharp cheddar cheese
  • ¼-½ Monterey Jack cheese, grated
  • ¾ lb. of bacon, browned & crumbled
  • 6 eggs, beaten
  • 3 cups of milk
  • ½ tsp salt
  • Mushrooms if desired

Directions:

  • Place bread quarters on bottom of a 9×13 greased baking dish
  • Layer 2 types of cheeses and bacon
  • Combine eggs, milk & salt. Pour over bread, cheese & bacon
  • Refrigerate overnight
  • Bake the next morning for 1 hour at 325 degrees.
  • If desired, before baking, you can top with mushroom

Note from the author: I don’t add salt to this recipe because the bacon and sausage have enough.

*Bacon recipe: Try adding spinach! 

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This post is filed under Blog, Recipes

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