Eggs and Sausage Casserole

From the kitchen of: Pat Mineart.

The mustard is what really sets this great breakfast casserole apart, but go easy on it, because it can be overdone.

  • 6 eggs
  • 2 cups milk
  • 2 cups bread crumbs
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 1 cup grated cheddar
  • 1 pound sausage

Brown sausage and drain, then stir into beaten eggs. Add remaining ingredients. Bake at 350 degrees for 45 minutes in 19×12 dish, let stand before cutting.

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