Sausage and Egg Casserole

Serves 6 to 8. Recipe is from Christa Wilborn.

21 lb. bulk sausage

6 slices bread

Softened margarine

1½ cups shredded cheddar cheese

5 eggs

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.