Cookbook:Wakeup Sausage Casserole
| Wakeup Sausage Casserole | |
|---|---|
 | |
| Category | Breakfast recipes |
| Servings | 10 |
| Time | Prep: 30 minutes prep Cooking: 45 minutes Total: 1½ hours |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Breakfast cuisine | Sausage | Cheese | Meats | Bread
Ingredients
edit- 2 cups (8-ounces) shredded cheddar cheese
- 8 large eggs, beaten
- ¼ teaspoon garlic powder
- 2 green onions, tops only, sliced
- 24 ounces evaporated milk (or substitute 3 cups of milk)
- ½ teaspoon onion powder
- 1 teaspoon dry mustard
- ½ cup chopped red pepper
- 1 pound hot bulk pork sausage, cooked, drained, and crumbled
- 8 cups (8–10 slices) ½-inch cubed French or Italian bread (ideally a day old or a little stale)
Procedure
edit- Preheat oven to 350°F.
- Grease a 9 x 13-inch baking dish.
- Place bread cubes in the pan evenly.
- Combine eggs, garlic powder, green onion tops, evaporated milk, onion powder, and mustard.
- Pour into baking dish.
- Crumble sausage over the mixture evenly.
- Add cheese and peppers, if desired, over the top.
- If preparing ahead, cover and refrigerate.
- Bake until set, about 45 minutes.
- Serve warm.
Notes, tips, and variations
edit- It may be better to use 10 eggs and 2.5 cups of milk, depending on the consistency you want out of the dish.