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Sausage Egg Casserole

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1lb ground sausage, cooked and drained
6-8 slices of white bread, crust removed
1 1/2 cup sharp cheddar cheese
5 eggs
2 cups milk
1 tsp salt
1 tsp dry mustard (optional)

The night before in a small bowl, crumble cooked and drained sausage (can also used ham or bacon). Spread each slice of bread with butter and cut into cubes. Put bread into 13×9 pan. Sprinkle with meat mixture from the small bowl. Top with cheese. In a separate bowl, combine the rest of the ingredients and beat together. Then pour this over the other ingredients in the baking pan. Chill overnight. The next morning, bake uncovered in a 350F oven for 40-50 minutes. If so desired, add 1 teaspoon dry mustard to the milk mixture.

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3 thoughts on “Sausage Egg Casserole”

    1. Made this morning. I had made the sausage a week ago thinking I was going to make it then but didn’t. It was nice having the sausage pre-made. I didn’t butter the bread, rather smeared the butter spread in the bottom of the pan. The taste was fine, but it wasn’t easy to do. Next time will try dotting the casserole with pieces of butter before pouring in egg mixture. Let sit 30 minutes as opposed to overnight and didn’t notice any real difference.

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