Ally’s Breakfast Casserole

Ingredients

• 8 Large Eggs
• 6 Pieces Bread - Toasted Sturdier bread is better - I like to use sourdough
• 2 Cups Milk
• 1 Pound Pork Breakfast Sausage I use hot
• 1 Tsp Salt Or to taste
• 1 Tsp Dry mustard
• 1/2 Cup Finely chopped onions Optional
• 1/2 Cup Sliced mushrooms Optional
• 1 Cup Shredded cheddar cheese
• 1 Cup Shredded Velveeta (Must be cold to shred)
• 1 Tsp Pepper Or to taste

Instructions

1. Cook sausage and let cool completely
2. Toast bread and cut into cubes
3. Grease 9x13“ baking Pan (I spray with Butter Pam)
4. Spread the bread evenly into the bottom of the pan
5. Sprinkle the sausage and cheese evenly over the bread
6. In a large measuring cup, combine the eggs, milk, dry mustard, salt and pepper
7. Pour the egg mixture evenly over the ingredients in the pan
8. Cover and refrigerate overnight
9. Next Morning
10. Preheat the oven to 325 degrees
11. Place covered dish in the oven and cook covered for the first 30 minutes
12. Remove cover and continue baking for another 15-25 minutes (approximately 45-55 minutes total, or until set)
13. You may need to bake it for a little more or less time depending on your oven and how soft or “runny” you prefer the eggs to be.
14. To check, use a fork or knife to stick in the middle and see how soft it still is.
15. Remove from oven
16. Let cool for ~5 minutes
17. Slice and serve warm.