Breakfast Sausage Casserole
- 375 g sausage
- 1 t mustard powder
- 3/4 t Salt (Table)
- 1/2 t freshly ground black pepper
- 1 t dried chives
- 3 eggs (beaten)
- 1.5 c milk
- 240 g bread (toasted and cut into cubes)
- 170 g shredded cheddar cheese
- 1/4 c bacon bits
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, pepper, chives, eggs, and milk. Add the sausage, bread cubes, cheese, and bacon bits; stir to coat evenly. Pour into our greased oval dish, or a 9"x9" pan. Cover, and chill in the refrigerator for 8 hours, or overnight.
The next morning, preheat oven to 350F/175C/Gas 4.
Leave covered, and bake 45 minutes. Uncover, and reduce temperature to 325F / 165C / Gas 3. Bake an additional 30 minutes, or until set.
Note: One of the reviewers had success saving individual portions in cling film, freezing them, and microwaving for 1 minute.
SJ Note 25 May 2011: We've had this a few times, it's tasty. Needs salt and pepper, so I've added that here - really needs to be mixed in before cooking, because after cooking it'll just bounce off the crusty surface. Would likely be good with bacon bits and chives added. I've frozen one portion this time as suggested above, and shall see how it does!
SJ Note May 2014: It is good with bacon bits and chives, and freezing individual portions to nuke works a charm.