edium-high heat and stir in sausage. Cook and stir until sausage is crumbly
Preheat oven to 350\u00b0. Brown sausage of your choice. Mix eggs, mustard, pepper, milk and cheese. Tear up bread into small pieces and put into liquid mixture. Add sausage. Mix well. This recipe can be made the night before or same day. You can also add onions, peppers, mushrooms, etc. Bake 1 hour or until done.
Cook sausage and drain thoroughly on paper towel.
Butter bread, top side up.
Place in casserole dish.
Spread 1/2 of cheese and 1/2 of sausage over slices.
Beat milk and eggs and pour over the mixture.
Place remaining buttered bread, sausage and cheese on top.
Press down gently, making sure all of the bread is wet. Cover and refrigerate overnight.
Bake, uncovered, at 325\u00b0 for 1 hour.
Great for holiday breakfast.
Brown sausage.
Crumble and drain.
Place on the bottom of large casserole dish.
Crumble bread over sausage.
Blend eggs, mustard, salt and pepper with half and half.
Pour mixture over sausage and bread.
Cover and refrigerate overnight.
When ready to bake, cover with cheese.
Bake, uncovered, at 350\u00b0 for 45 minutes.
Serves approximately 8.
Spray casserole dish with Pam.
Cube bread, peel off outside. Place bread on bottom of dish.
Beat eggs.
Mix with milk and pour over bread.
Brown sausage and drain.
Pour over egg. Sprinkle cheese on top.
Bake at 350\u00b0 for 30 minutes.
Brown sausage and drain well; in saucepan, blend eggs, 2 1/2 cups milk and dry mustard.
Gently heat stirring occasionally, 2 to 3 minutes until well blended.
Do not boil.
Butter a 9 x 13-inch pan.
Place bread cubes on bottom, cover with grated cheese and sausage.
Spoon egg mixture on top.
Cover and refrigerate overnight.
Mix mushroom soup and remaining 1/2 cup of milk; pour over casserole.
Bake uncovered at 300\u00b0 for 55 minutes.
Spray a 9x13-inch baking dish with non-stick cooking spray. Tear 6 slices of bread and place into the baking dish.
Add 1 pound of cooked sausage.
Add 1 chopped onion and 1 chopped Granny Smith Apple.
Toss together in the baking dish.
In a bowl, whisk together eggs, milk and salt and pepper. Pour over the bread, sausage and apple mixture in the baking dish.
For best results, refrigerate overnight. Bake at 350\u00b0F for 45-55 minutes.
Serve Sausage Apple Egg Casserole with fresh fruit.
Beat together eggs, milk, salt and mustard.
Cook sausage and drain well.
Place bread, cheese and sausage in a 9 x 13-inch casserole.
Pour milk and egg mixture over ingredients. Refrigerate until next day, then bake at 350\u00b0 for 45 minutes and serve.
Cube bread and place in bottom of 9 x 13-inch greased casserole.
Cook sausage until well done.
Drain and place over bread; add mushrooms.
Beat eggs and milk, liquid from mushrooms and Worcestershire sauce and pour over bread and sausage. Sprinkle with cheese.
Cover and refrigerate overnight.
This is important so milk and egg mixture will soak into the bread.
Bake 30 to 35 minutes at 350\u00b0.
Can be frozen, also can be reheated after cooking.
Fry sausage; crumble and drain.
Beat together soup, egg, mustard and milk.
Layer in 9 x 13-inch pan.
Layer croutons first, the cheese second, sausage third and egg mixture fourth.
Cover and refrigerate overnight, then bake at 300\u00b0 for 1 1/2 to 2 hours, uncovered during last 1/2 hour of baking time.
Can prepare ahead of time and freeze.
(Be sure to refrigerate first, then freeze.) Thaw before baking.
Cook sausage and drain grease.
In large bowl, beat eggs and stir in the milk.
Add the sausage, hash browns, cheese, salt and pepper.
Pour the mixture into 2 well greased round 2 qt pyrex bakeware casserole dishes uncovered, dividing them equally.
Bake at 350 degrees for approximately 45 minutes or until a knife inserted comes out clean.
Saute sausage and drain.
Beat eggs with milk, salt and mustard.
Layer
bread cubes, then sausage, then cheese in a 9 x 13-inch baking dish.
Pour egg mixture on top.
Refrigerate overnight.\tBake
at
350\u00b0\tfor
45
minutes.
Serves
6
to 8 people.
Great for holiday breakfast.
Spray casserole dish with Pam. Layer bread, then drained sausage. Add cheese over the sausage. Beat eggs well with milk, pepper, salt and the mustard. Pour over the sausage and cheese mixture. Let set overnight in the refrigerator. Bake at 350\u00b0 for 45 minutes.
Crumble 1 1/2 pounds cooked and drained sausage.
Grease 9 x 15-inch pan or casserole.
Cover bottom of pan with 1 box seasoned croutons.
Top croutons with 2 large packages of grated cheese. Add cooked and drained sausage.
Mix together and beat well eggs, 2 1/2 cups milk and dry mustard.
Pour over croutons, sausage and cheese.
Refrigerate overnight.
Pour mushroom soup, diluted with 1/2 cup milk, over mixture and bake 1 1/2 hours at 350\u00b0 or until brown.
Spray a
9
x
13-inch\tPyrex dish with Pam.
Line dish with white
bread,
torn
in
small
pieces.
Brown 1 pound of sausage with mushrooms.
Pour this over bread.
Beat the eggs; add milk, cheese,
salt
and pepper.\tPour this over layer of sausage and mushrooms.\tCover with foil and put in refrigerator overnight. Bake
for
45
minutes
to 1 hour until middle looks done.\tBake at 350\u00b0.
Brown sausage and onion.
Drain.
In bowl, mix eggs, milk, Worcestershire sauce, salt and pepper.
Place crumbled bread in greased casserole.
Put sausage and onion over bread.
Pour eggs over sausage.
Sprinkle cheese on top.
Cover and put in refrigerator overnight.
Bake at 375\u00b0 for 1 hour, uncovered.
Mix the soup and 1/4 cup milk together.
Mix in a blender: eggs, 2 1/2 cups milk, salt and dry mustard.
In a 9 x 13-inch pan, layer half the bread, sausage and cheese.
Repeat the layers. Pour soup over the layers and egg mixture.
Let set 12 hours in refrigerator or freeze ahead.
Bake at 300\u00b0 for 1 to 1 1/2 hours.
Brown and drain sausage.
Mix eggs, milk, salt, pepper and mustard.
Stir in bread, sausage and cheese.
Pour in greased 9 X 13 casserole dish.
Refrigerate overnight.
Bake at 350\u00b0 for 1 hour.
Brown and drain sausage well.
Beat eggs, milk, salt and mustard together.
Tear bread into small pieces.
Add bread, cheese and sausage to milk and egg mixture.
Pour into a 13 x 9-inch baking dish.
Refrigerate overnight.
Bake at 350\u00b0 for 40 to 45 minutes.
Place bread in a 9 x 13-inch greased baking dish one layer of sausage and one layer of cheese.
Beat eggs with dry ingredients.
Add milk and beat.
Pour over layers.
Place in refrigerate overnight.
Remove from refrigerator; let stand 30 minutes.
Bake, uncovered, at 350\u00b0 for 45 minutes.