Living on the farm and having fresh eggs readily available is such a blessing. We recently had a cow butchered and one of my friends had a hog butchered, so we made a trade...10 pounds of hamburger for 10 pounds of sausage.
Since I had fresh sausage and eggs, I decided to make a casserole that we recently had at church for our Easter breakfast. It's simple to make and will last for several days. I like to put mine in small containers to take to work and eat there in the mornings.
Here's the recipe:
1 lb sausage
10 eggs, beaten
2 and 1/4 c milk
1 and 1/2 t dry mustard
1/2 t salt
1/2 t pepper
1 and 1/2 cup of shredded cheddar cheese
(save the 1/2 cup of cheese until 5 minutes before the casserole is done)
6 slices bread - torn up
1/4 t Tabasco sauce
Brown sausage and drain. In a mixing bowl, beat the eggs until they are thick and frothy. Add all of the ingredients to the egg mixture except the sausage and the 1/2 cup of cheese. Pour the egg mixture into a greased 9x13 pan. Drop the sausage on top of the mixture evenly until the casserole is covered on top with the sausage. Refrigerate overnight. Bake at 350 for 40-45 minutes. Take the casserole out 5 minutes before it's done and add the remaining 1/2 cup of cheese. Cook for an additional 5 minutes.