Prepare the casserole the night before so it's ready to go in the morning. It also freezes well so you can make it ahead of time if you wish, and just defrost it in the fridge the night before — you may have to bake it just a little while longer if it's been previously frozen.
Best Breakfast Casserole
4 cups of Italian or French Bread, trimmed and cut into cubes
1 lb. sausage, browned and drained
8 oz. cheddar cheese, grated (reserve some for topping)
2 tsp. salt
2 tsp. dry mustard
2-3/4 cups milk
2 scallions, thinly sliced (both white and green parts)
The night before:
Brown sausage, drain, and set aside. Place bread in the bottom of a 2.5 qt. baker. Beat eggs together with the other ingredients. Stir in the sausage, and pour over bread. Top with reserved cheese. Cover and refrigerate overnight.
The next day:
Bake at 350°F for 1 hour, or until set. Serves 12.
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