Sausage 'N Egg Casserole

1. 1

   Brown sausage over medium heat and drain quickly.

2. 2

   (I use paper towels to press out as much fat as possible.)

3. 3

   Use sausage grease to grease a 2-quart casserole dish (a 13 x 9 x 2-inch is ideal) and distribute browned sausage evenly over surface of dish.

4. 4

   In a separate 2-quart bowl, break eggs; stir in milk, salt and cheese. Both containers may be refrigerated overnight and allowed to reach room temperature in the early morning.

5. 5

   Using medium speed on your mixer, beat egg mixture.

6. 6

   Pour evenly over sausage.

7. 7

   Sprinkle croutons over top, pushing them very lightly into the egg mixture. Bake uncovered in a 325u00b0 oven for about 45 minutes.

8. 8

   Let stand 5 minutes before serving in a casserole frame or on cake racks to prevent sogginess underneath.

9. 9

   Yields 6 to 8 generous servings and is not untasty as a leftover.

* Per serving · 4 servings · Values may vary.

No additional tips available.