Sausage Eggs & Cheese Breakfast Casserole The addition of vegetables makes it a great one-pan meal. Put this casserole in the refrigerator overnight. Pop it in the oven in the morning. Quick & Easy! 2 pounds pork sausage, chopped into bite size pieces (mild breakfast sausage or spicy, your choice) 2 teaspoons Dijon mustard, plain or grainy 6 slices white bread, crusts removed 1 pound cheddar cheese, grated 6 eggs 3 cups milk 1 teaspoon Worcestershire sauce 1/8 teaspoon pepper 1/8 teaspoon nutmeg 1/8 teaspoon salt Sauté vegetables in skillet if using them. Remove and set aside. (1 cup diced potatoes, ½ cup chopped onion, ½ cup roasted red peppers, ½ cup tomatoes, ½ cup red and green bell peppers. Substitute as you choose.) Grease a 9"x13" baking dish. Sauté sausage in skillet until well browned. Drain fat from the pan and stir in mustard. Arrange bread slices in bottom of baking dish. Top with sausage/mustard mixture, grated cheese and vegetables if using. In a large bowl, lightly beat eggs. Stir in milk and seasonings. Pour over bread and sausage mixture in the baking dish. Cover and refrigerate overnight (or for 6 to 8 hours if you are preparing it early in the day for use in the evening). Preheat oven to 350ºF. Bake casserole uncovered for about 50 minutes until set and golden.

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