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Tuesday, August 23, 2011

Sausage Egg Casserole

My mother gave me a copy of Thymes Remembered published by the Junior League of Tallahassee, Inc. over 20 years ago and it has been a favorite recipe book for me.  I have also given Thymes Remembered as a gift.  The recipe book has suggested recipes for many special occasions as well as beautiful pictures.  Again, I enjoy a recipe book as much as I do a magazine. 

Sausage Egg Casserole is the first breakfast casserole that I learned to prepare and I found the recipe in Thymes Remembered.  I especially liked that you could prepare it the night before you wished to cook it.  I made it one Christmas Eve and we enjoyed it on Christmas morning. 

                                                        Sausage Egg Casserole

6 large eggs
2 cups milk
1 tsp. salt
6 slices thin bread
1 lb. bulk sausage, cooked and drained
1 1/2 cups shredded Colby or Longhorn cheese

Beat eggs, milk, and salt together.  Cube bread.  Combine bread and egg mixture.  Add cheese and cooked sausage.  Stir and pour into a greased 9 X 13 inch baking dish.  Cover and refrigerate overnight.

Bake in a preheated oven at 350 degrees for 45 min.

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