One of our favorite and most requested breakfast dishes is the Overnight Sausage and Egg Breakfast Casserole. We enjoy this on birthdays, Christmas morning, special days or prepare it on Saturday night for Sunday breakfast (you know how rushed it can be before church).
It is also an extra dish that I take along with a meal when there is a new baby or a death, so they have breakfast the next morning. Serve it with cinnamon rolls or muffins. Yummy!
1 lb. bulk sausage, cooked, drained (we like Maple sausage)
8 eggs, beaten
6 slices bread, with crust, cubed
2 1/4 C. milk
1 C. grated cheese
1 tsp. salt
1 tsp. dry mustard
Combine all ingredients. Pour into 9 x 13 dish, cover and refrigerate overnight (8-12 hours)
**NOTE-it is nice to do it ahead of time, but I often fix it right before cooking and it is just as yummy**
Bake uncovered at 350 degrees for 50 minutes or until knife comes out clean.
This is an easy breakfast casserole that the boys love to help me cook. We often do two at a time-one son doing each. I hope you enjoy this easy breakfast or anytime dish! Thanks for stopping by and please come again!
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