Sausage and Egg Casserole Recipe

• 1 pound bulk Pork Sausage
• 6 Eggs
• 2 cups Milk
• 1 tsp Salt
• 1 tsp Mustard (ground)
• 6 slices White Bread (cut into ½-inch cubes)
• 1 cup Cheddar Cheese (shredded)

• Grease an 11 x 7 x 2 inch baking dish.
• Place a skillet over fire and crumble the pork sausage in it. Stir and cook well, till it is brown.
• Remove and drain the sausage. Set aside.
• Beat eggs in a large bowl.
• Add milk, salt and mustard. Stir well.
• Add in bread cubes, Cheddar cheese and the crumbled sausage.
• Pour the mixture into the greased baking dish.
• Cover the dish and refrigerate for 8 hours or overnight.
• Remove the dish from the refrigerator 30 minutes prior to baking.
• Remove the cover and bake the dish at 350°F, for 40 minutes, till a knife inserted at the center comes out clean.
• Serve hot.