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Sunday Morning Breakfast Casserole

Sunday Morning Breakfast Casserole

Sunday Morning Breakfast Casserole


1 lb sausage

10 large whole eggs or 2 ¼ cup egg substitute

2 cups Milk

1 Tbsp Dijon Mustard

1 tsp Salt

½ tsp black pepper

½ tsp onion powder

3 slices your favorite Klosterman Bread or left over buns

2 cups Sharp Cheddar cheese shredded


Brown sausage in a sauté pan over medium heat. Drain any excess grease and remove browned sausage from the pan and place on a paper towel lined plate and let cool to at least room temperature (if needed place the plate of sausage in refrigerator for a few minutes to speed up the cooling process).

While sausage is cooling, combine eggs, milk, mustard and salt, pepper and onion powder in a mixing bowl, and then stir in bread, cooled sausage and cheese.

Pour mixture into a greased 13×9x2 baking pan, then cover and refrigerate overnight. Bake uncovered in a preheated 350 degrees Fahrenheit oven for 50-55 minutes or until the center is set and serve.

*Be sure that sausage is cooled when adding it to the egg mixture if you are making this ahead of time.