Recipe(tried): Brunch Egg Casserole

Here's a breakfast dish that's easy and is made ahead:

Brunch Egg Casserole
(A favorite of the Friendship Sunday School Class at Warrior First Baptist Church)


7 slices white bread, crust removed
1 pound ground sausage
4 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
1 teaspoon dry mustard
2 cups half and half


1. Lightly butter each slice of bread.
2. Cut seventh slice of bread in half.
3. Place bread in a 9 x 13-inch buttered glass baking dish.
4. Brown sausage. Drain and pat with paper towels. Sprinkle sausage over bread.
5. Sprinkle cheese over sausage.
6. Beat eggs. Add salt, dry mustard and half and half. Beat again.
7. Pour egg mixture over bread, sausage and cheese.
8. 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.
9. Remove foil. Bake at 350 degrees for 45 minutes or until casserole is bubbly and lightly browned on top. This dish reheats easily.


Note: This casserole is best when it stands 30 minutes after baking.

Serves 16.