Breakfast Casarole

This is a great breakfast casserole for a Sunday Brunch or at any time, especially for a large family gathering. It has all the items for breakfast in it and everything will be hot at once instead of having to wait to cook eggs last while everything else gets cold. It's also a great time saver and wonderful to take to church for a potluck breakfast.


Breakfast Casserole

Enough cubed bread to cover the bottom of a 9" X 13" casarole dish, I like sourdough but any kind of bread may be used
1 pound ground mild sausage
6 eggs) beaten
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of pepper
1 1/2 cups thinly sliced, cooked, red potatoes ( peelings may be left on if you desire)
1 1/2 cups combined grated Cheddar and Monterey Jack cheeses

Cube the bread and place it in a buttered 9 x 13 x 2-inch casserole. Fry the sausage until it's almost done; drain off the fat. Mix the eggs, milk, dry mustard, salt, and pepper. Layer the sausage over the bread, and top with a layer of potatoes. Sprinkle the cheese on top. Pour the egg mixture over the casserole. Cover and refrigerate overnight. In the morning, bake the casserole at 350 degrees for 30 minutes or until set.