Sausage Breakfast Casserole

This recipe I got from my mother, who got it from a friend decades ago. I haven't looked into it, but I suspect some variant of this is quite common.

It's a family favorite at the Van Horn Estate, and I usually make it ahead of holidays.

I remember it now because my daughter thought it would be a good thing to bring to my mother's house last weekend when we visited her.

Interestingly, my daughter hates bread -- which this recipe calls for -- but loves this stuff.

Call it comfort food, but I highly recommend my serving suggestion under Notes at the end.

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Sausage Breakfast Casserole

Preparation Time is about 20 minutes the evening before and 40 minutes baking.

Ingredients

• 1 lb. bulk sausage
• 6 eggs
• 2 cups milk
• 6 slices white bread
• 1 cup grated cheddar cheese
• cooking spray
• plastic wrap

Directions

1. Brown and drain sausage. In parallel, perform steps 2 and 3.
2. Beat eggs.
3. Tear bread into bite-sized pieces.
4. Thoroughly mix all ingredients in a large bowl.
5. Pour mixture into a greased 9x13 baking dish.
6. Cover with plastic wrap and refrigerate for several hours or overnight.
7. Bake, uncovered, at 325 degrees for 40 minutes.

Notes

1. Keeps well in refrigerator and reheats well in microwave.

2. Recipe can be halved and baked in an 8x8 glass pan.

3. Is great with sriracha sauce.

Bon appétit!

-- CAV