Thursday, January 29, 2015

#3386 - Sausage Egg Casserole

(by Shirley McNevich)

6 slices white bread
1lb. ground pork sausage (if using link sausage, remove the casings)
6-8 slices cooked bacon (crumbled)
8oz. shredded sharp cheddar cheese
8 eggs
2 cups milk
1 tsp. dry mustard
1/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. Lawry's seasoned salt

In a skillet over medium heat add the ground pork sausage--cook/stir until meat is well browned. Drain off the grease from the sausage, then spread the sausage on to paper towels to soak up any remaining grease. Cut the crusts off of the bread and discard the crusts. Cut remaining bread pieces in half. Spray a 9 x 13 glass baking dish with Pam, then arrange the bread slices to cover the whole bottom of the dish (cutting bread where necessary). Spread the drained sausage evenly over the bread pieces. Sprinkle the cheese over the sausage. In a bowl add eggs, milk, mustard, salt, seasoned salt, and pepper--beat. Pour the egg mixture evenly over the cheese. Sprinkle the crumbled bacon all over the top. Bake at 400 degrees for 40-45 minutes. Let the casserole stand for a few minutes after removing from the oven before cutting and serving.

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