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Breakfast Casserole

Source

Kate Lyon

Ingredients

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1 lb Hot sausage
1 tsp prepared mustard
1 cup swiss cheese
3 eggs
2 cup half and half
1⁄2 tsp salt
dash nutmeg
dash pepper
6-8 slices white bread
1 tsp Worcestershire sauce

Directions ( Default | Numbered )

Brown sausage and drain well while hot. Place slices of bread in the bottom of a greased 9 x 13’ casserole dish. Spread with cooked sausage and top with cheese. Mix together eggs, half ‘n half, mustard, salt, pepper nutmeg and worchestshire sauce. Pour over the layered mixture. Let stand in refrigerator overnight. Bake at 350 degress (325 for pyrex) for 30-40 min. until firm and slightly brown at edges. Serves 6-8. Freezes well.

  1. Brown sausage and drain well while hot. Place slices of bread in the bottom of a greased 9 x 13’ casserole dish. Spread with cooked sausage and top with cheese. Mix together eggs, half ‘n half, mustard, salt, pepper nutmeg and worchestshire sauce. Pour over the layered mixture. Let stand in refrigerator overnight. Bake at 350 degress (325 for pyrex) for 30-40 min. until firm and slightly brown at edges. Serves 6-8. Freezes well.

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