Sausage & Egg Casserole

Ok, so I meant to post this sooner, but my bed (actually my couch) was calling my name at 9 pm last night. We were in charge of snacks for sunday school this week and this is what we made. Those of you who know me also know that cooking is not one of my strong points or favorite tasks, but with staying home comes cooking and with cooking at home comes SAVING MONEY, so I'm learning (and maybe even starting to enjoy it a little).

Sausage & Egg Casserole

Ingredients:

• 6 slices bread, cubed
• 1 lb. sausage, browned, drained
• 1 1/2 cups shredded cheddar cheese
• 8 eggs, beaten
• 2 cups milk
• 1 tsp salt
• pepper to taste

(Note: If you use a seasoned sausage (we used some large links that we had in the freezer) it is not necessary to add the salt or pepper to the egg mix)

Preparation:

Cube bread and place evenly in greased 9x13 pan/baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour egg mixture over ingredients in pan. May cover and chill overnight (If left overnight, remove from refrigerator 15 min. before baking). Bake 45 min. at 325 degrees or until set. Cut into squares and serve.

Review:

I made two pans of this and it was gone and a couple of guys went back for seconds. I thought the texture of this was a bit more spongy than I would like, but that could have been from putting it together the night before and allowing the bread time to really soak up the egg. Next time I'll try making it on the morning we eat it just to see if that makes a difference.

Mix It Up:

You could easily replace the sausage in this recipe with bacon or ham cubes or even mushrooms, peppers and/or onions. Or, try adding one or more of those ingredients to the mix (if you add very much you may want to add more eggs to the mixture.