Monday, November 11, 2019

Breakfast sausage casserole

Breakfast sausage casserole


  • 1 pound bulk pork sausage

  • 6 large eggs

  • 2 cups whole milk

  • 1 teaspoon salt

  • 1 teaspoon ground mustard

  • 6 slices white bread, cut into 1/2-inch cubes

  • 1 cup Kerrygold shredded cheddar cheese


  • In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.

  • Pour into a greased 11x7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.

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