Breakfast Casserole
  • 12 slices thin white bread, trim crusts and butter one side. (Pepperidge Farm is best)
  • 1/2 lb shredded Sharp Cheese
  • 1 lb mild fresh sausage, lightly browned and drained
  • 4 eggs well beaten
  • 3 cups milk (not skim)
  1. Mix together
  2. 4 eggs well beaten
  3. 3 cups milk (not skim)
  4. Space 6 slices of bread in bottome of 9x13 pan, buttered side up. Allow some space for bread to expand.
  5. Spread 1/2 of cheese and sausage over bread. Add all of the egg/milk mixture. Add remaining bread slices and top with remaining sausage and cheese. Press gently so bread will absorb liquid.
  6. Put in fridge overnight, covered w/ waxed paper.
  7. Remove from fridge and allow to come to room temp. Bake at 325 for 1 hour. Let stand 10 min before serving.
  8. I have also used turkey sausage and low fat cheese with this reciepe. Both are great.