Sausage, Egg, and Cheese Breakfast Casserole

This the companion that I always serve with the Hash Brown Casserole.  The recipe has been around for literally decades.  You can add onions, peppers, or bacon or ham, but there's something about the tradition of just making the version you've enjoyed for years.  This dish is best if made the night before and refrigerated.  You can pop it in the oven and in about 35-40 minutes breakfast is served.

6 - 7 slices soft white bread, crusts removed

1 pound breakfast sausage, browned and drained

2 cups shredded cheddar cheese, divided

8 eggs, beaten

2 cups whole milk

1 t. dry mustard

1 t. granulated garlic

1/2 salt

1 t. freshly ground black pepper

Spray a 9 x 13 baking dish with non-stick spray.  

Fit slices of bread to cover the bottom of the baking dish. You will probably have to trim some of the bread slices to make them fit.

Spread the cooked sausage evenly over the bread slices.  Cover sausage with 1 1/2 cups of the shredded cheese.

In a mixing bowl, whisk together eggs, milk, dry mustard, granulated garlic, salt, and pepper.  Slowly pour it over the bread/sausage/cheese allowing the bread to soak in the liquid as you pour.  

Sprinkle remaining cheese on top and cover with foil.  Refrigerate overnight.  

Bake at 350 degrees for 35 - 40 minutes until cooked through. Remove foil during the last 10 minutes or so of cooking so the cheese will lightly brown.

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