Quick and Easy Breakfast Casserole

Let’s make it

1. Tear the bread into pieces and place in a greased 13 × 9 × 2-inch baking dish.
2. Cook the sausage through in a skillet, breaking up bulk sausage; drain. If using links, slice after cooking. Spoon over the bread and sprinkle with Cheddar.
3. Beat together the eggs, milk, optional dry mustard, salt and pepper. Pour over the bread mixture.
4. Bake uncovered at 350°F for about 35–40 minutes, until the center is set and reaches 160°F. A refrigerated casserole may take 10–15 minutes longer. Rest 5–10 minutes before cutting.

From the complete review edition, page 22. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.