Recipe Submitted by : Fountain Avenue Kitchen [Click and find more such recipes from Fountain Avenue Kitchen]
Serve : 10-14
1 1/2 pounds bulk sausage (if in casings, remove)
10 slices bread, cubed (I use Pepperidge Farm white bread, not the thin type)
1 1/2 teaspoons dry mustard
1 1/2 cups grated sharp cheddar cheese
1 teaspoon kosher salt
3 cups milk (I use non-fat and it works beautifully, but you could use 1%, 2% or whole.)
- Brown and drain sausage.
- Beat eggs in large bowl and add milk, salt and mustard. Then add bread, cheese and sausage. Pour into greased 9×13 pan, cover and refrigerate overnight.
- Remove one hour before baking. Bake at 350 degrees for 45-55 minutes or until the casserole is cooked through and the top is crusty and golden brown. Cool 10 minutes before cutting.
- May be frozen. Delicious served with fresh fruit and coffee cake.
Note :Sometimes, I mix one cup of the cheese in with the egg mixture and sprinkle the remaining half cup on top before baking. Either way is delicious!