Make-Ahead Breakfast Casserole
rec.food.cooking/Resende
Yield: 6 servings

This has been our Christmas morning breakfast for years, because I can just throw it in the oven and resume watching the children play with their toys. It originally came from Cooking Light magazine a zillion years ago.

I use the larger amount of sausage, double the garlic, and use the sharpest cheddar cheese I can find. But then my whole family tends to like spicy foods, so that might not be to everyone's taste.

1/2-3/4 pound hot sausage
1 cup skim milk
2 cloves garlic, minced
3 green onions, chopped
8 eggs (or equivalent Egg Beaters)
1/4 cup (1 ounce) shredded cheddar cheese
3/4 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. ground red pepper
6 (1-ounce) slices white bread, cut into 1/2-inch cubes

Brown sausage; blot with paper towels. Combine milk and next 7 ingredients in a large bowl; stir well. Add sausage and bread, stirring just until well blended. Pour into an 11x7x2-inch baking dish coated with Pam. Cover and chill 8 to 12 hours.

Bake uncovered at 350F for 50 minutes or until set and lightly browned.