Recipe: Easy Egg Casserole
Here is a recipe that was shared with us by one of our Amish caregivers! This classic egg casserole is a favorite for many! Try it for a Mother's Day brunch with family or friends!
Easy Egg Casserole
1 lb. bulk pork or turkey sausage
6 large eggs
2 cups whole milk
1 tsp. salt
1 tsp. ground mustard
6 slices white bread, cut into 1/2 inch cubes
1 cup shredded cheddar cheese
Optional: 1/2 cup chopped onions and 1 cup chopped mushrooms
In a skillet, brown and crumble sausage, drain and set aside.
In a large bowl, beat eggs. Add milk, salt and mustard. Add bread cubes, cheese, sausage, and onions and mushrooms, if desired.
Pour into a 11x7 inch baking dish. Cover and refrigerate for 8 hours or overnight.
Remove from fridge 30 minutes before baking.
Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted in the center comes out clean.
Here are some suggestions on what to serve with this casserole:
Fresh fruit cup
Blueberry muffins or mini donut holes
Pineapple Cooler (recipe below)
1 2-liter 7-Up
6 Tbsp lemon juice
6 cups pineapple juice
Mix all ingredients together and chill. Serve over ice cubes.