sausage & egg casserole

When the fridge and pantry start to get bare, it's time to get creative in the kitchen.  I had bulk sausage in the freezer, eggs and bread in the fridge, and a recipe for sausage and egg casserole.  Breakfast for dinner.  Easy peasy, lemon squeezy.  Interested?  Here's the how-to.

Ingredients:

1 lb bulk sausage

6 eggs

2 c milk

1 tsp salt

1 tsp ground mustard

6 slices bread, cut into 1/2-inch cubes

1 c shredded cheddar cheese

Directions:

Brown sausage and crumble.  Set aside.  In a large bowl, beat eggs; add milk, salt and mustard.  Stir in bread cubes, cheese and sausage.  Pour into a greased 9" x 13" baking dish.  Cover and refrigerate for 8 hours or overnight.  {I made it around 4pm, refrigerated it until about 6:30pm and it turned out just fine.}  Remove from the fridge 30 minutes before baking.  Bake, uncovered, at 350 degrees for 40 minutes or until a knife inserted near the center comes out clean. 

Enjoy!

Breakfast for dinner, every now and then, is a fun treat.  And with a whole lotta clementine wedges on the side, who can resist?! 

We have a long list of projects we're hoping to get through this weekend - painting, planting, cleaning.  We're looking forward to more changes around this place. :) 

Hope your weekend is full of things you love!