What goes better with a weekend at the lake in October than a comforting casserole? I can’t think of anything. This past weekend, while at Lake Papkeechie, this breakfast dish certainly hit the spot. It was cold and rainy outside, but nice and toasty inside. I especially loved the spicy pork sausage and the crunchy cheesy goodness. Of course, I smothered mine in Louisiana Hot Sauce for good measure.
- 8 white bread slices, cut into cubes
- 1 pound spicy pork sausage, crumbled and cooked
- 1 1/2 cups grated sharp cheddar
- 1 onion, chopped
- 10 large eggs
- 2 cups milk
- 2 teaspoons dry mustard
- 1 teaspoon salt
Cook the pork sausage and onions together until brown. Grease 9×13-inch glass baking dish. Place bread in dish. Top with sausage mixture and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture.
Preheat oven to 350°F. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares.