Sausage and Egg Casserole

Name: Sausage and Egg Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8-10
Ingredients: 1 lb sausage, cooked, drained and crumbled; 10-12 slices white bread, crust removed; 1 (8 oz) pkg sharp cheddar cheese, grated; 8 eggs, beaten; 1 (4 oz) can whole chiles, seeded and chopped; 1 (12 oz) can evaporated milk; 1¼ cups milk; Dash salt; ½ to 1 tsp dry mustard

Marye Breakfast

Serves 8-10 Prep 20 min + overnight chill Cook 30-45 min at 350°

Typewritten recipe sheet from Marye's papers.

From a typewritten sheet kept with Marye's recipe collection.

Ingredients

1 lb sausage, cooked, drained and crumbled
10-12 slices white bread, crust removed
1 (8 oz) pkg sharp cheddar cheese, grated
8 eggs, beaten
1 (4 oz) can whole chiles, seeded and chopped
1 (12 oz) can evaporated milk
1¼ cups milk
Dash salt
½ to 1 tsp dry mustard

Instructions

1. Butter the bottom of a 9×13 casserole.
2. Cover the bottom with bread (Marye's note: "I like to use 2 layers").
3. Cover with the sausage and chiles.
4. Mix together the eggs, salt, mustard, evaporated milk, and regular milk.
5. Pour the egg mixture over the bread/sausage/chiles. Top with the grated cheddar cheese.
6. Cover and refrigerate overnight.
7. Bake uncovered at 350°F for 30 to 45 minutes, until the casserole is set.