Sausage Egg Casserole

10 Servings
egg American
Sausage Egg Breakfast Sausage Egg Breakfast egg American

1 pound hot bulk sage
10 slices bread (cut or torn into pieces)
2 cups shredded ddar cheese
6 s
3 cups whole k
1 tsp t
1/4 teaspoon fresh und pepper

Crumble sausage and brown. Use fork to break it into smaller crumbles as it browns. Drain off the fat. Pour bread cubes into a 9x13 inch casserole dish. Spread the cubes out evenly on the bottom of the casserole dish. Sprinkle sausage over the top of the bread cubes. Evenly sprinkle cheese over the sausage. Use a fork to beat the eggs, milk, salt and pepper until bubbly and frothy. Carefully and slowly pour the egg/milk batter over the top of the casserole. Cover the casserole with a lid or tightly with tinfoil and place in a refrigerator overnight. Put the casserole in a cold oven (since the dish is quite cold). Turn the heat on to 350f. Bake for about an hour or until the casserole is set and slightly brown around the edges.


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