Egg & Sausage Casserole

Egg & Sausage Casserole


4 slices whole wheat bread, cubed
1/4 lb grated cheese (we use sharp cheddar)
1 cup cooked, drained beef or lamb sausage (grass-finished, no preservatives) 4 eggs, slight beaten (pastured eggs)
2 cups milk (local, grass-fed)
1/4 tsp dry mustard
1/2 tsp salt (mineral or sea)

Place bread in bottom of buttered 9x13 baking pan or dish.
Beat eggs; add cheese, sausage, milk, dry mustard, and salt.
Pour over bread.
Drizzle 3 tablespoons melted butter over casserole.
Cover & refrigerate overnight (or 30 minutes to rest).
Bake, uncovered, at 350F for 35-45 minutes.
Just until set, be careful not to overcook.
Serve alone or with lettuce and homemade salsa.

Posted: 2008-02-19

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