Ingredients
- 1-1/2 pounds bulk pork sausage
- 9 eggs, lightly beaten
- 3 cups milk
- 9 slices bread, cubed
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1/2 pound sliced bacon, cooked and crumbled
- 1-1/2 teaspoons ground mustard
One little time saving hint: I used turkey bacon. (see pic below) I decided to lay the bacon on a cutting board directly from the package so they are all still nicely stacked. Then I cut the bacon into slices. From there I was able to cook the bacon pieces in a frying pan. This saved me from having to break up each individual slice of bacon after it was cooked, which takes more time and is a little messier.
Directions
1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight.
2. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Makes 12 servings.
- 1-1/2 pounds bulk pork sausage
- 9 eggs, lightly beaten
- 3 cups milk
- 9 slices bread, cubed
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 1/2 pound sliced bacon, cooked and crumbled
- 1-1/2 teaspoons ground mustard
- Nutritional Facts
- 1 serving equals 373 calories, 25 g fat (11 g saturated fat), 217 mg cholesterol, 1,097 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.
Nutritional Facts
1 serving equals 373 calories, 25 g fat (11 g saturated fat), 217 mg cholesterol, 1,097 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.