| Original Breakfast Sausage Casserole
6 slices of bread
4 tablespoons of butter or margarine, softened
1 pound of bulk pork breakfast sausage
1 1/2 cups of shredded longhorn cheese or Cheddar cheese
6 eggs, beaten
2 cups of half and half
1 teaspoon of salt
Coat a 13x9x2 inch pan with corn oil cooking spray. Set aside. Remove the crusts from the bread and spread each slice with some of the butter. Place in the prepared pan. Cook the sausage until browned, stirring with a spoon to crumble. Drain well. Spoon over bread. Sprinkle with cheese. Combine eggs, half and half and salt and stir well to dissolve salt. Pour over casserole. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Heat oven to 350ºF. Bake casserole, uncovered, for 40 to 45 minutes or until set. Cool slightly before cutting. Makes 12 servings |
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