Sausage and Egg Casserole
Serves 6 to 8. Recipe is from Christa Wilborn.
21 lb. bulk sausage
6 slices bread
1½ cups shredded cheddar cheese
2 cups half-and-half
1 tsp. salt
1 tsp. dry mustard
1. Cook sausage until done, stirring to crumble. Drain and set aside.
2. Spread each slice of bread with margarine. Cut into 1-inch cubes. Place cubes in 9-inch-by-13-inch greased pan. Sprinkle with sausage and cheese.
3. Combine remaining ingredients. Beat well and pour over the mixture in the pan. Chill at least 8 hours. Bake at 350 F for 40 minutes.