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Ann's Egg-Sausage Casserole

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“This is a wonderful breakfast or brunch dish. I make several at one time so I can freeze some for a quick breakfast. Freeze in single portions, then reheat in the microwave or toaster oven.”
READY IN:
1hr 35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 (1 lb) packagefully-cooked Little Smokies sausage
  • 1 lb spicy bulk sausage
  • 6 slices white bread (crusts removed, and cubed)
  • 2 cups milk
  • 6 eggs, beaten
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 12 lb American cheese, grated (more, if you like)

Directions

  1. Cut smokies in small pieces.
  2. Fry bulk sausage breaking into small pieces, and drain.
  3. Beat eggs, and add remaining ingredients.
  4. Mix all together and put in a 9x13 casserole dish.
  5. Cover with foil and refrigerate overnight.
  6. Bake covered for 55 minutes.
  7. Remove cover and bake 5-10 minutes more.
  8. Let set 5-10 minutes after removing, so eggs can set.

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