| 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 |
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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. |
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