Sausage and Egg Breakfast Casserole

This Sausage and Egg Casserole is one that has become a favorite around here and at Craft Weekend. It's a favorite of mine, too. Not only does it taste great, but there is no prep the morning you make it. You do everything the night before.

We ate it yesterday for Father's Day, and I thought I'd share it with you today.

You'll need a some french bread, breakfast sausage, eggs, milk, cheese, butter, salt and pepper.
Start by browning your breakfast sausage.

Slice 8 pieces of bread and then cut those into small cubes.

Mix all the rest of the ingredients together, including the bread and sausage.

Pour ingredients in the 9x 13 pan and cover. Place in the refrigerator overnight.
In the morning, get up, have a cup of coffee, and throw this in the oven.

When your guests wake up, the house will smell like you have been up for hours.

I like to serve this Sausage and Egg Casserole with Cinnamon Rolls and fresh berries. I've even been known to serve it at dinner to my family. Make it up in the morning, and bake it when you get home from work. So good! I know you'll love it!

Sausage and Egg Casserole
8 slices of bread
1 lb Jimmy Dean mild breakfast sausage
1 lb colby jack cheese
1/4 c. butter, melted
6 eggs
2 c. milk
1/2 tsp salt
Dash of pepper

Directions
Cut bread into small cubes. Mix all ingredients together in a large bowl. Grease 9 x 13 pan. Pour ingredients into the pan and cover. Place in refrigerator overnight. 9-12 hours later take the pan out of the refrigerator. Preheat your oven to 350 degrees and bake for 45-50 minutes. Serve hot.

Adapted slightly from the recipe "Ham and Egg Casserole" in the Feast of Goodness Hillsboro Mennonite Brethren Church Cookbook. Oh thank you dear Connie Fast for such a great recipe!!!