Sausage and Egg Puff
This is a great potluck breakfast or brunch dish. It's also convenient when you have overnight house guests, because you can prepare it the night before and pop it in the oven in the morning.
1 pound ground hot or mild sausage
2 slices white bread, diced
1 cup grated sharp cheddar cheese
6 large eggs
1 2/3 cups milk
1/2 teaspoon salt
Dash of Tabasco sauce
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
- In a skillet, brown sausage, breaking up lumps; drain. In a 2-quart casserole, layer sausage, bread, and cheese.
- In a medium bowl, beat eggs with remaining ingredients. Pour over sausage mixture in casserole dish.
- Cover and refrigerate 12 hours or overnight. Remove from refrigerator 1 hour before cooking.
- Preheat oven to 350°F (175°C); bake, uncovered, 45 minutes or until firm and golden on top.
Makes 6 servings.