This Casserole Will Make You Want To Have Breakfast For Dinner!

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!

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