Breakfast Sausage Casserole

Ingredients

• 0.5 loaf loaf bread white sliced
• 1 pound bulk pork sausage fresh with sage
• 12 servings butter for greasing
• 1 teaspoon mustard dry
• 5 large eggs lightly beaten
• 2 cups half-and-half 
• 1 teaspoon salt 
• 10 ounces sharp cheddar grated

Equipment

• frying pan
• oven
• casserole dish
• aluminum foil
• slotted spoon

Directions

1. Watch how to make this recipe.
2. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.
3. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink.
4. Remove the sausage with a slotted spoon to drain the fat.
5. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs.
6. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.
7. The next day, preheat the oven to 350 degrees F.
8. Bake the covered casserole until set and slightly golden, about 50 minutes.
9. Remove from the oven and allow the casserole to set for 15 minutes before serving.