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Angie’s Breakfast Casserole
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Description
This casserole is a Remke Family staple. We eat it Christmas morning with blueberry muffins, fresh fruit, orange juice, and coffee. A family of five can wipe this casserole out in nothing flat.
Ingredients
- 8 slices White Bread, Either Stale Or Lightly Toasted
- 1 pound Ground Sausage, Cooked, Drained, And Crumbled
- 1 jar Sliced Mushrooms, 8 Oz. (drained)
- 2-½ cups Shredded Cheddar Cheese
- 2 teaspoons Ground Mustard Powder
- 1 cup Whole Milk
- 6 whole Eggs
Preparation
You must prepare this recipe before going to bed the day before you plan to eat it. Crack eggs into a large bowl and lightly beat. Add one cup of milk and ground mustard. Mix well. Add cheddar cheese, sausage and mushrooms to bowl. Tear bread into pieces (crust and all) and place into the bowl. Stir until all is incorporated. Pour into a 9×13″ Pyrex pan sprayed liberally with Pam cooking spray. Cover with Saran wrap and refrigerate overnight.
The next morning, remove pan from refrigerator and preheat oven to 325 degrees. Bake for 45 minutes to 1 hour (or until eggs are set in the middle).
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marilee on 11.22.2009
I have never made a “breakfast casserole” before and decided to make this one because I had all of the ingredients on hand. I used bacon instead of the sausage and it was delicious! My kids were coming home for Thanksgiving along with roomates so this was the perfect breakfast for our busy Sunday morning. Everyone loved it, in fact my 19 year old daughter ate it cold after church. She will be putting this recipe in her recipe book!