St. Thomas Easter Breakfast Casserole
| St. Thomas Easter Breakfast Casserole 1 pound of bulk pork sausage 6 eggs 2 cups of milk 1 teaspoon of salt 1 teaspoon of dry mustard 2 slices of white bread, cubed 1 cup of cheddar cheese, grated Sauté sausage and drain. Beat eggs with milk, salt and mustard. Layer bread cubes, sausage and cheese in 13 x 9 inch pan. Pour egg mixture over layers. Refrigerate overnight. Bake at 350ºF. for 45 minutes until set. Slice and serve. NOTE: May be made day before and heated before serving. Serves 6 to 8. |
