Country Breakfast Casserole

Love these casseroles that can be made the night before.  With this one, you assemble most of it, then in the morning add some sliced red tomatoes and green onions, and you are ready to go.

7 large eggs
2 cups milk
7 slices bread, trimmed and cubed

12 ounces breakfast sausage links, cooked and drained
1 medium finely chopped onion
2 cups medium cheddar or jack cheese (grated)
1 teaspoon mustard

In the morning, add:

Sliced tomatoes
Sliced green onions

Beat eggs and add milk, mixing well.  Fold in bread, sausage (cut into small pieces),   onion cheese and mustard.

Grease a 13 x 9 baking pan.  Pour this egg mixture into the baking pan.  Cover with foil and refrigerate overnight.

The next morning, top the casserole with sliced tomatoes and some green onions.

Bake at 325 for 1 hour on the top rack of the oven. 



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