Recipe(tried): Brunch Egg Casserole

This recipe can be put together ahead of time (and even frozen if need be. Since it has to sit for 30 minutes afer baking, all you have to do is bake the morning of the event and put it in some insulated carriers. I carry this to church breakfasts and to work all the time. (It's a 45 minute drive to work. An added bonus is that it feeds a lot of people!

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

Lightly butter each slice of bread. Cut seventh slice of bread in half. Place bread in a 9 x 13-inch buttered glass baking dish.

Brown sausage. Drain and pat with paper towels. Sprinkle sausage over bread. Sprinkle cheese over sausage.

Beat eggs. Add salt, dry mustard and half and half. Beat again. Pour egg mixture over bread, sausage and cheese. 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. 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.

Servings: 16