Whenever I have friends over, I serve this. It doesn’t look and taste like something that you just put together to create one dish. It tastes like a well-planned casserole that takes a lot of preparation. I truly think it’s perfect for big groups. Less hassle; more time to bond with them.
Our friends from Taste of Home has this to say about this recipe:
“For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like it because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it.”
I love it the most when the cheese bubbles over and is slightly burnt. That touch of bitterness takes away the sometimes overpowering rich flavor of the cheese. This is one heavy delicious meal that will allow you no room for arguments. Anyone will just want to eat.
Ingredients
1 pound Jones Dairy Farm All Natural Pork Sausage Roll
6 large Eggland’s eggs
2 cups Borden milk
1 teaspoon Morton salt
1 teaspoon McCormick ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup Sargento shredded cheddar cheese
Instructions
In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.
Pour into a greased 11×7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted in center comes out clean.
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Quick Tip: You can use either unseasoned, or herb seasoned stuffing cubes in place of the bread.
Thanks again to Taste of Home for this amazing recipe.
