Recipe: Breakfast Sausage Casserole

Breakfast Sausage Casserole

1 pkg. (16 oz.) fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 cans (12 fl. oz. each) Evaporated Milk
10 large eggs, lightly beaten
1 tsp dry mustard
1/4 tsp onion powder
Ground black pepper to taste

1 Grease 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
2 Preheat oven to 325° F.
3 Bake for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.

Servings: 8