Shelly's Recipe

BRUNCH SAUSAGE CASSEROLE

Category: Breakfast Casseroles

1 lbs bulk sausage meat (mild or spicy)
1 medium onion, chopped
3 garlic cloves, chopped, optional (garlic lovers add in)
6 large eggs, beaten
2 cups milk or light cream
1 tsp mustard powder (can use 1 tsp Dijon mustard)
6 slices day-old bread, toasted then cubed
2 1/2 cups shredded cheddar cheese, divided (can use more)
Salt and fresh ground black pepper, optional

Grease an 11 x 7 or a 13 x 9-inch baking pan.

In a skillet cook the sausage meat with onion and garlic (if using) drain fat then transfer to a large bowl.

In a bowl whisk eggs with milk or light cream and mustard then combine with sausage meat. Add in toasted bread cubes and 1 1/2 cups cheddar cheese; toss gently to combine. Season with salt and black pepper if desired. Transfer to baking dish. Cover and refrigerate for 6-24 hours.

When ready to bake preheat oven to 350. Remove plastic wrap and cover with foil. Bake for 1 hour. Reduce oven heat to 325 then uncover and continue baking for 30 minutes more or until set. Sprinkle the top with 1 cup or more remaining shredded cheddar cheese and allow to melt.