Sausage, Egg and Cheese Casserole

The official name for this dish is Breakfast at Williamsburg, but I like titles that explain what you are about to eat, so I titled this post accordingly.  I first made this casserole in 2009 and we have been eating it for our Christmas morning breakfast along with Cream Cheese Danish ever since.  The recipe is from the Bellevue Baptist Church Women's Ministry cookbook, Seasoned With Grace, which was my go-to cookbook until Pinterest came along.  I have enjoyed everything I have tried from that book, and this recipe is our favorite breakfast casserole.

Ingredients:

1 lb sausage

butter

6 slices bread, crusts trimmed

2 cups shredded cheddar cheese

5 eggs

2 cups milk (can use half-and-half for a richer version)

1 tsp salt

1 tsp dry mustard

Directions:

1.  Brown and crumble sausage on stovetop and drain.

2.  Butter bread and break or cut into cubes.

3.  Place bread cubes in bottom of greased 9 x 13 baking pan.

4.  Cover with cooked sausage.

5.  Sprinkle with cheese.

6.  In a bowl, mix eggs, milk, salt, and mustard and pour over cheese.

7.  Cover and refrigerate 8 hours or overnight.

To bake, preheat oven to 350 degrees.  Bake 45 minutes.