Breakfast Casserole


1 lb. ground pork sausage

8 large eggs

8 oz. shredded Cheddar cheese

6 slices day old hearty white bread (or, whatever day-old bread you have on hand)

2 c. whole milk (room temp.)

3 T. pure maple syrup

1 t. dry mustard

1/2 t. salt

1/4 t. ground pepper


Preheat the oven to 350 degrees F.  Spray the 13 x 9 in. baking dish with the non-stick cooking spray.
In a cast-iron skillet, cook the sausage over medium heat, until browned and crumbly, approx. 10 minutes.  Spoon the browned sausage into a colander lined with dry paper towels to drain the excess fat.

Tear the bread into cubes approx. 1 in. in size.  Place cubes in a single layer in the prepared baking dish.  Top the bread cubes with the browned sausage and shredded cheddar cheese.

In a separate large bowl, whisk together the eight eggs, the 2 c. whole milk, the maple syrup, the dry mustard, the salt and the pepper.  Gently pour the egg/milk mixture over the bread/sausage/cheese mixture in the baking pan.

Bake casserole until the eggs are set and the top is golden, approx. 40 min.  Let stand for 10 min. before serving.

Source:  a family friend.


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