Recipe of the Week: Egg-Sausage Breakfast

This week's recipe comes from Charlene Wortman from Sugar Grove. As she points out, there are not many breakfast items that are both easy and that can be served to several people. This recipe has everything--just serve with fresh fruit or juice!

1 pound bulk sausage
9 eggs, beaten
3 cups milk
6 slices of bread, cubed
1 1/2 cup shredded sharp Cheddar cheese
1 teaspoon salt
1 1/2 teaspoons dry mustard

How to Make It
1. Cook the sausage over medium heat until browned, breaking up occasionally but still leaving fairly large chunks. Drain.
2. In another bowl, mix the remaining ingredients together, then add the sausage.
3. Pour into a greased, 9 x 13-inch pan. Refrigerate overnight. Take out and let sit at room temperature for about 30 minutes before baking.
4. Cover with foil and bake at 350ยบ for 30 minutes; remove foil and return to oven for another 30 minutes.

Serves 6 to 8.

Thanks, Charlene! If you have a great recipe to share with us, please submit it here. If we use it in one of our cookbooks, you'll get a free copy! In the meantime, make sure to check out Who Knew? Cooking Essentials on!

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