Breakfast Before
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
italian sausage
spicy |
*
|
| 6 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
prepared mustard
|
|
| 4 | slices |
bread
cubed |
|
| 1 | can |
cheddar cheese, very old, sharp
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
italian sausage
spicy |
*
|
| 6 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
prepared mustard
|
|
| 4 | slices |
bread
cubed |
|
| 1 | can |
cheddar cheese, very old, sharp
grated |
*
|
Directions
Sauté sausage; drain.
Beat together eggs, milk, salt and mustard.
In a 9x13 inch baking dish , layer bread cubes, sausage and cheese.
Pour egg mixture on top.
Refrigerate overnight. Bake at 350℉ (180℃) for 45 minutes or until center is set.
