Sausage Breakfast Casserole

1 lb. bulk pork sausage
6 eggs
2 cups milk
1 tsp salt
1 tsp ground mustard
6 slices white bread, cut into 1/2 inch cubes
1 cup shredded cheddar cheese

In  a skillet, brown and crumble sausage; drain and set aside. In a large  bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese  and sausage. Pour into a greased 11×7 baking dish. Cover and  refrigerate for 8 hours or overnight. Remove from refrigerator 30  minutes before baking. Bake, uncovered at 350 degrees for 40 minutes or  until a knife inserted near the center comes out clean. (Mine usually  takes about an extra 10 minutes or so.) Serves 8-10.

Natalie Anger’s Recipe ❤ Kristin Lebon

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