Breakfast Casserole

Source: Lu Cloyd

Ingredients

• 8 slices white bread, cubed or torn up
• 2 cups shredded cheddar cheese
• 1 lb. tube of breakfast sausage
• 6 eggs
• 2 1/2 cups milk
• 3/4 tsp. mustard power

Instructions

Prepare the casserole the day before you want to eat it. Cook sausage in a pan over med-high heat, breaking up into small crumbles as it cooks. Set aside. In a bowl, whisk together eggs, milk, mustard, salt and pepper to taste.

Spray 9×13″ casserole dish with non-stick cooking spray. Spread bread out evenly in pan, then sprinkle cheese across the top, followed by sausage (including any liquid fat remaining in pan). Pour egg mixture over the pan, pushing down any dry filling into the liquid custard as necessary. Cover and place in refrigerator overnight.

The next morning, preheat oven to 350 degrees, and remove casserole from refrigerator and uncover while waiting for oven to heat up. Bake for 45-60 minutes or until wiggly.