About the Recipe
Put this hearty egg, cheese and sausage casserole into the oven and it will be ready to serve by the time brunch is served. For extra variation try different cheeses, or add some cubed ham or cooked diced bacon.
1 Pound Bulk Pork Sausage, cooked, drained and crumbled - Or Cubed Ham - Or cooked Diced Bacon (or a combination of meats)
4 cups cubed day-old bread
2 cups (8 ounces) shredded sharp cheddar cheese
2 cans (12 fluid ounces each) Evaporated Milk
10 large eggs, lightly beaten
1 teaspoon dry mustard
1/4 teaspoon onion powder
Grease 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese.
Combine evaporated milk, eggs, dry mustard and onion powder in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
Preheat oven to 325° F.
Bake for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly. Season with ground black pepper.