The F.U.N. Place Recipe Box Archives

Overnight Sausage & Egg Casserole

1 lb. bulk sausage, cooked, drained
8 eggs, beaten
6 slices bread, with crust, cubed
2-1/4 cup milk
1 cup grated sharp cheddar cheese
1 tsp. salt
1 tsp. dry mustard

Combine all ingredients. Pour into 9 x 13 pan, cover and refrigerate overnight (8-12 hours). Bake uncovered, 350 or 50 minutes. Use clean knife test. Serve with toast and juice.

Posted by ConnieM on April 22, 1999

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