Overnight Sausage and Egg Casserole
1 lb. sausage-cooked and crumbly, but not dry
1/2 lb. graded sharp cheddar cheese
1 large onion peeled and diced-sauted(optional)
2 bell peppers seeded and diced-sauted(optional)
8 slices of bread crust trimed depending on the size you may need more
3 or 4 eggs
2 cups milk
1/2 tsp salt
1/4 tsp black pepper
1 tsp dry mustard
cayenne - to taste dash to 1/4 t.
Use a 9" X 13" dish sprayed with non stick spray. The bread goes in
first,
completely filling the bottom. You may have to cut one slice in half.
Sprinkle cheese over bread, then add the sausage. The peppers and onions
go next if you care to use them. Beat the eggs and add the milk, then and
seasonings. Pour the liquid mixture over everything in the pan. Cover
with plastic wrap and refigerate overnight. In the morning remove the
plastic wrap and cover the pan with foil. I do not preheat the oven
because of the cold pan. I set it to 325 degrees and bake it 35-40
minutes. Check the cooking and remove the foil. Cook for 10-15 more,
until it is slightly browned. Let it rest for 10 minutes (if you can
leave
it alone that long!)
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