Sausage Breakfast Casserole
Alyson Stringer (originally from Vicki Blankenship Shurtleff)
I love this breakfast casserole, because it actually has some vegetables in it, rather than just meat and cheese! (Nov 2010)
1 lb regular sausage
Chopped onion to taste
Chopped green or red bell pepper to taste
Chopped celery to taste
Chopped green chilies to taste
1 tsp salt
1 tsp dry mustard
2 cups milk
6-8 eggs, slightly beaten
6 slices white bread, cubed
1 cup sharp Cheddar cheese, shredded
Chopped onion to taste
Chopped green or red bell pepper to taste
Chopped celery to taste
Chopped green chilies to taste
1 tsp salt
1 tsp dry mustard
2 cups milk
6-8 eggs, slightly beaten
6 slices white bread, cubed
1 cup sharp Cheddar cheese, shredded
Preheat oven to 350˚F.
In a skillet, fry sausage and crumble. Drain the grease from the pan, reserving 3 Tbsp to sauté the onion, bell pepper, celery and green chilies. Mix all ingredients together and place in a 9x13-inch greased casserole.
Bake for one hour or until the eggs are cooked firm.