More Breakfast Egg Recipes
Scalloped Bacon and EggsEgg Shortcake with BiscuitsFiesta Egg Bake
INGREDIENTS:
- 1 pound bulk pork sausage
- 6 large eggs
- 2 cups milk
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground paprika
- 1/4 teaspoon ground nutmeg
- dash ground cayenne pepper
- 3 slices French or Italian bread or other firm white bread, cubed
- 1 cup shredded sharp Cheddar cheese, about 4 ounces
PREPARATION:
In a large bowl beat eggs, milk, and seasonings until smooth and well blended. Stir in the drained sausage and remaining ingredients (bread cubes and shredded cheese). Pour the mixture into a lightly buttered 8-inch square baking dish; cover and refrigerate overnight.
Remove from the refrigerator 1 hour before baking time. Bake in preheated 325° oven for 60 to 75 minutes, until eggs are set and lightly browned. A knife inserted near center should come out clean. Cool for 10 minutes before cutting and serving.
Serves 4 to 6.
More Breakfast Casseroles and Egg Recipes
Egg Croquettes
Egg Shortcake
Farmers Breakfast Skillet
Baked Eggs with Herbs
Country Omelet with Cheddar Cheese
Eggs Florentine Recipe
Western Omelet with Ham
Western Ham and Egg Casserole
Deluxe Scrambled Eggs
Eggs Benedict
Brunch Casserole with Ham and Asparagus
Ham and Egg Breakfast Casserole
Bacon and Egg Breakfast Casserole
Fiesta Breakfast Casserole
Scalloped Eggs with Bacon
Creole Eggs
Creamy Scrambled Eggs
Creamed Eggs with Ham
Deviled Eggs
Mexican Scrambled Eggs
Eva's Scrambled Eggs
Corned Beef Hash with Eggs
Scrambled Eggs with Ramps
Egg Recipes & Breakfast Casseroles
Egg Recipes Index
Hard-Cooked Egg Recipes
Cheese Recipes
Breakfast Casseroles
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