CATHY’S SOURDOUGH SAUSAGE BREAKFAST CASSEROLE
Oven 350 (in the morning) Prepare the night before:
Sliced stale sourdough bread, enough to cover 11 x 13 pan about 1 ½ to 2 inches thick, lightly
buttered on one side then diced (or use stale french bread or stale dense textured bread)
8 eggs
2 cups 2% or whole milk (don’t use skim)
½ tsp salt
pepper
1 pound mild breakfast sausage cooked, drained
1 pound bacon diced and cooked crisp, drained
2 cups sharp grated cheddar cheese
Cook meat first. Grease or spray 11 x 13 pan, add bread, top with cooked meats, then milk and egg mixture. Cover with cheese.
Refrigerate overnight.
Bake at 350 for 50 minutes covered, then uncovered for 10 minutes.
