Egg and Sausage Casserole

Egg and Sausage Caserole_sml
Makes one 9″X9″ pan

8 slices white bread, buttered and cut in 1 inch cubes
2 pounds sausage, crumbled and cooked until brown
2 pounds Velveeta cheese, cut into ½ inch cubes
6 eggs beaten
½-1 teaspoon salt
¼ teaspoon pepper
3 cups milk
Dried parsley

1. Place buttered bread cubes into greased 9″x9″ inch casserole
2. Put crumbled sausage evenly over bread, and add the cheese cubes. 
3. Pour egg mixture over all.  Cover and let stand in refrigerator overnight.  In the morning, sprinkle with dry parsley, and bake 1 hour in 325 degree oven.

Lea VaughnWe made this a number of times on Christmas eve for our Christmas morning brunch.  It’s always fun to get everyone in the kitchen mixing and preparing late that night.  Of, course we are usually so tired, and really just want to go to bed. But, come morning, it is so nice to be able to pop everything in the oven, and then take a break from opening gifts and sit down to a great meal.  We always have the Good Potato Casserole, and of course, the Christmas Morning Coffee Cake, too!   This Egg Casserole recipe was originally from Kay Thistlethwaite, my good friend from Chillicothe, MO.

Try Larry’s version of this recipe with biscuit mix instead of bread cubes.

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