SAUSAGE EGG CHEESE CASSEROLE

Al DeWitt

10 eggs

2¼ c. milk

1½ tsp. ground mustard

½ tsp. salt

1 lb. bulk pork sausage, cooked and drained (can use turkey sausage)

2 c. cubed white bread

1½ c. shredded Cheddar cheese

Optional: Mushrooms, peppers, onions and or spinach

In large bowl, beat eggs, milk, mustard and salt until combined. Stir in sausage, bread cubes and cheese. Pour into a 13x9-inch greased baking dish. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350°F. for 30-40 minutes until a knife inserted in center comes out clean. Let stand 10 minutes before serving.

SAUSAGE & MUSHROOM

BREAKFAST CASSEROLE

David Freeman

1 lb. bulk pork sausage

3 c. sliced mushrooms (8 oz.)

6 c. sourdough or French bread cubes (about 8 oz.)

3 c. shredded Swiss or Cheddar cheese (12 oz.)

1 green onion, diced

5 eggs

2 c. milk

1 (8 oz.) carton sour cream

¼ tsp. pepper

In skille...