Brunch Egg Casserole
Kay Dabbs
I’ve always admired the Junior League of Austin and their charity work and purchased a cookbook during one of their Christmas shows.
ingredients
- 6 slices white bread, crusts removed
- 1 pound ground breakfast sausage
- 4 cups shredded Cheddar cheese
- 6 eggs
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 2 cups half and half
directions
- 1
Butter a 9 x 13 inch pan/dish.
- 2
Lightly butter each slice of bread and place in buttered baking dish.*
- 3
Brown sausage. Drain and pat excess grease with paper towels. Sprinkle sausage over bread.
- 4
Sprinkle cheese over sausage.
- 5
Beat eggs. Add salt, dry mustard and half and half. Beat again.
- 6
Pour egg mixture over bread, sausage and cheese.
- 7
Cover with foil and refrigerate overnight. At this point, it may be frozen until ready to use. Remove from freezer and thaw overnight in refrigerator.
- 8
Remove foil. Bake 45 minutes at 350° or until casserole is bubbly and lightly brown on top. This dish reheats easily.
notes
*Variation. I have cubed the bread and melted the butter in the bottom of the baking dish. We prefer the bread throughout.
Source: Kay
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