Egg And Sausage Casserole


2 lbs. roll sausage
1 loaf Pepperidge Farm bread (cut off crust & cube)
3/4 lb. sharp cheddar cheese
(orange), shredded

Brown sausage and drain. Place on bottom of 9″x13″ casserole dish. Place bread on top of sausage and put shredded cheese on top of bread.

Mix with beater in large bowl:
8 eggs
1 tsp. dry mustard
1 tsp. salt
1/2 tsp. pepper
2 tbsp. Worcestershire sauce
4 c. half and half


Pour liquid mixture over ingredients in casserole, cover and keep in refrigerator overnight. Bake for 45 to 50 minutes in 325 to 350 degree oven. Cut into squares, serve hot.


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