Breakfast Casserole

Small Batch Ingredients

• 2/3 lb Sausage
• 4 slices of bread (crusts trimmed)
• 4-5 eggs (spilled part of one)
• 1c (heaping) Cheese
• 1c (overflow) milk
• Salt
• Pepper

Prepared in 8" x 8" dish.

4 servings.

Sausage Breakfast Casserole

• 6 slices bread
• 1 lb. bulk pork sausage
• 1 1/2 c. (6 oz.) shredded Longhorn cheese
• 6 beaten eggs
• 2 c. half & half or milk
• 1 tsp. salt
• No1/2 tsp. dry mustard

Remove crusts from bread; spread bread slices with butter. Place in a greased 13x9x2 inch baking dish and set aside.

Cook sausage until browned, stirring to crumble; drain well. Spoon over bread slices; sprinkle with cheese. Combine eggs, half & half, and salt; mix well and pour over cheese. Cover casserole and chill overnight.

Remove from refrigerator 15 minutes before baking. Bake casserole, uncov- ered, at 350°F. for 45 minutes or until set. Yield: 8 servings.

Serves 8. Baking/cooking time: 45 minutes. Must do ahead: Yes.

Cadet Myar Benson and Cadet Tiffany Burch

Breakfast Casserole for 2(?)

8 x 12 pan

• 1 lb breakfast sausage
• 5 eggs
• 1 1/2 cups (milk and half and half mix)
• 5 slices bread
• 1 1/2 to 1 3/4 cups cheese
• Salt
• Pepper

(butter not listed?)