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    Ann's Egg-Sausage Casserole

    A tried and true recipe for any breakfast or brunch. A favorite of mine, because it may be made and frozen.

    List of Ingredients




    1 (1-lb) package fully-cooked Little Smokies Sausage
    1 lb spicy bulk sausage
    6 slices white bread - crusts removed, and cubed
    2 cups milk
    6 eggs, beaten
    1 teaspoon dry mustard
    1 teaspoon salt
    1/2lb American cheese, grated - more, if you like


    Recipe



    Fry bulk sausage, breaking into small pieces, drain. Cut smokies into small pieces; add to sausage and set aside.
    Combine eggs, milk, mustard, salt and cheese. Add sausage and bread. Mix all together and put in a 9x13 casserole dish. Cover with foil and refrigerate overnight.
    Bake covered for 55 minutes. Remove cover and bake 5-10 minutes more, or until set.
    Let set 5-10 minutes after removing from oven. Serve with salsa, if desired.

    NOTE: This freezes well. Thaw and reheat.

 

 

 

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