Breakfast Casserole (Pennsylvania Dutch)
A savory custard-like overnight breakfast casserole with sausage and cheese. Easy and delicious from the Pennsylvania dutch.
Yield
6 servingsPrep
5 minCook
45 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
dry mustard
|
|
| 2 | slices |
white bread
cubed |
|
| 1 | pound |
sausage
browned |
|
| 1 | cup |
cheddar cheese, very old, sharp
or mild, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
dry mustard
|
|
| 2 | slices |
white bread
cubed |
|
| 453.6 | g |
sausage
browned |
|
| 237 | ml |
cheddar cheese, very old, sharp
or mild, shredded |
|
Directions
In a medium mixing bowl, beat together the eggs, add the milk, salt, and mustard, mixing well.
Grease the bottom of 9 x 13-inch (23cm by 32cm) baking dish .
Arrange the cubed bread in a single layer. Evenly layer the sausage over the bread, then sprinkle the cheese over the sausage.
Pour egg mixture over the top and refrigerate overnight.
The next day, bake at 350℉ (180℃) F for 45 minutes.
Let stand for roughly 5 minutes before serving.
8 servings
Use 8 eggs and 4 slices of bread.
