Recipe | Sausage & Egg Breakfast Casserole

This recipe appeared in the “Methodist Best” cookbook in 2008. The Gatesville Messenger is running a series of recipes from that cookbook.

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Sausage & Egg Breakfast Casserole

Marcia Strieber

1 lb. sausage                                                      ½ c. chopped onion

1 doz. eggs                                                          4 oz. green chilies

2 c. milk                                                                2 c. Velveeta cheese

2 tsp. dry mustard                                           white sandwich bread with crust cut off

1 tsp. salt

Line bottom of 9 X 12 casserole dish with white sandwich bread with crusts removed. Brown sausage in skillet, draining off excess fat. Mix together eggs, milk, dry mustard, salt, onions, and green chilies. Put sausage on top of bread slices, pour egg mixture over top, cover with grated cheese. Bake in a 350 oven for 45 minutes until firm. Can refrigerate covered overnight and bake fresh in the morning.