Wednesday, January 7, 2009

Breakfast Casserole

This is adapted from the Demarle at Home Heritage from the Heart cookbook.

Layer the following ingredients into greased pan or if using Demarle grease is needed!!! Can use any 2 quart Demarle mold.
  • 2 cups shredded sharp cheddar cheese (1-2 cups cheese)
  • 1 pound of cooked ground sausage
  • 6 slices of bread, made into crumbs in food processor (3 cups bread crumbs)
Wisk together the following ingredients.
  • 5 eggs (5 - 8 eggs)
  • 2 cups milk
  • 3/4 tsp. dried mustard
  • 1 tsp. salt

Pour whisked ingredients over the layered ingredients and cover with foil. Refrigerate overnight. Preheat oven 350. Bake 1 hour. Cool 10 minutes. Cut into wedges to serve.
This recipe can also be baked in muffin Demarle tray for individual servings. Be sure to adjust your cooking time if using the muffin cups. For making sausage egg and cheese muffins the individual servings are ideal!!!

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