It’s really easy to double or halve this recipe, in case you’re only cooking for two – or for a larger crowd. I like making a double batch so that we can have leftovers for lunch!
My kids often request this casserole for dinner, too! That’s when I usually add more veggies, and I also serve it with a lovely green salad and some dinner rolls. I have to say, it’s just as delicious as dinner!
Ingredients
6 Eggland’s eggs
2 cups Borden milk
1 teaspoon salt
1 teaspoon dry mustard
6 slices of bread (any kind)
1 lb. sausage
2 cups grated cheddar cheese (or any cheese)
1 small jar sliced mushrooms
Instructions:
Cook sausage. Drain and set aside.
Beat eggs.
Add milk, salt, mustard and mushrooms to egg mixture.
Line bread dishes in 9×13″ greased baking dish.
Add browned sausage and cheese.
Pour egg mixture over layered ingredients.
Refrigerate overnight.
Bake at 350 degrees for 45 minutes.
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Quick tip: Use ground beef or leftover chicken instead of sausage!