Mom's Egg Casserole
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- 1 lb
- bulk pork sausage
- 2 c
- 1 tsp
- ground mustard
- pepperidge farm herb croutons (1/2 pkg?)
- 1 c
- shredded cheddar cheese
1In skillet, brown and crumble sausage, drain and set aside.
2In large bowl, beat eggs; add milk, salt and mustard. Stir in croutons/stuffing, cheese and sausage.
3Pour into a greased 11x7x2" baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking.
4Bake uncovered @ 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.