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Breakfast Casserole
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Sausage and Egg Casserole


  • 6 slices of bread buttered
  • 4 eggs beaten
  • 2 cups (475 ml) milk
  • 2 cups (475 ml) grated cheese
  • 1 pound pork sausage cooked and crumbled (I used Hot saus.)
  • salt and pepper to taste
  • Topping (optional):
  • 1/2 cup (125 ml) butter
  • 2 cups (475 ml) crushed corn flakes
  • Butter a 9 x 13 inch baking dish.
  • Butter the bread and cut into cubes.
  • Spread bread cubes in the buttered pan.
  • Cook the sausage and spread over the bread.
  • Spread cheese over all.
  • Beat the eggs and milk and add a small amount of salt and pepper.
  • Pour egg mixture over the bread and sausage mixture.
  • Cover dish let sit in refrigerator overnight.
  • Preheat over to 350 degrees (175 C.).
  • Cook 35 minutes or until eggs are set and it is lightly browned.
I make this the night before any holiday and it frees me up to prepare the holiday meal.

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