Breakfast Casserole with Sausage
An easy overnight breakfast casserole with sausage and cheddar cheese with a creamy savory custard-like consistency.
Yield
8 servingsPrep
15 minCook
60 minReady
8 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
sausage
bulk |
|
| 10 | slices |
bread
10-12 slices with crusts cut away |
|
| 1 | x |
margarine
soft |
*
|
| 2 | cups |
cheddar cheese
shredded |
|
| 8 | large |
eggs
|
|
| 1 | quart |
light cream (half&half)
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
dry mustard
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
sausage
bulk |
|
| 1E+1 | slices |
bread
10-12 slices with crusts cut away |
|
| 1 | x |
margarine
soft |
*
|
| 473 | ml |
cheddar cheese
shredded |
|
| 8 | large |
eggs
|
|
| 0.9 | l |
light cream (half&half)
|
*
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
dry mustard
|
*
|
Directions
Brown sausage - Drain.
Butter a 9 x 13-inch (23cm by 32cm) glass or ceramic baking dish . Butter 6 slices of bread and place in pan buttered side down.
Sprinkle with sausage, then the shredded cheese.
Butter 6 more slices of bread and place buttered side up over the sausage and cheese mixture.
Mix together eggs, milk and salt, and mustard in a small bowl.
Pour over bread, sausage, cheese and let set in the refrigerator overnight.
Bake at 350℉ (180℃) F for an hour, Let rest for 20 to 30 minutes after you take it out of the oven so that the egg mixture will set.
