- 1 pound [454 g] pork sausages
- 6 eggs
- 2 cups [500 mL] milk
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] dry mustard
- 2 slices white bread, diced
- 1 cup [225 g] grated Cheddar cheese
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- Brown then drain sausages.
- Into a bowl, beat together eggs, milk, salt and dry mustard.
- Evenly sprinkle bread dices over the bottom of a 13 x 9-inch [33 x 23-cm] oven-safe dish.
- Lay drained sausages over eggs mixture.
- Sprinkle all over with grated Cheddar cheese.
- Refrigerate overnight.
- On the next day, preheat oven to 350°F [180°C].
- Bake casserole into preheated oven for 45 minutes, until eggs are set.
- Slice and serve.
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