Sausage and Egg Casserole

Our Christmas tradition is to have a big breakfast about midmorning on Christmas and then have dinner in early evening. Our breakfast menu is always a Sausage and egg casserole, fresh fruit salad and warm sticky buns (made the day before).

• 6 slices bread, cubed
• 1 pound breakfast sausage cooked and drained
• 1 1/2 cups shredded sharp Cheddar cheese
• 8 large eggs, beaten
• 2 cups milk
• 1 teaspoon, salt
• pepper to taste

METHOD

Cube bread and place evenly in greased 9x13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. Cover and chill overnight.

Remove from refrigerator 15 minutes before baking. Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.

Serves 6 to 8 .

You can actually make it right before you bake it but we always make it the night before.

 

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