Vicki's Breakfast Casserole
Yield
1 casserolePrep
12 hrsCook
1 hrsReady
13 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
cubed, remove crust |
|
| ⅔ | pound |
velveeta cheese
cubed |
|
| 10 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
prepared mustard
|
|
| ¾ | pound |
sausage
cooked and drained |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
cubed, remove crust |
|
| 302.4 | g |
velveeta cheese
cubed |
|
| 1E+1 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
prepared mustard
|
|
| 340.2 | g |
sausage
cooked and drained |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Put bread cubes in a 9 X 13 inch baking dish .
Cover with cheese.
Put the sausage on next.
Beat together eggs, milk, salt, mustard and pepper.
Pour eggs over bread, cheese and meat.
Cover and refrigerate overnight.
Preheat oven to 325℉ (160℃).
Bake, uncovered, for 45 to 60 minutes.
Check near the end to make sure top is not getting too done.
