Tuesday, April 30, 2013

Breakfast Sausage Casserole

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. 

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