Breakfast Casserole
(from Southern Living Magazine but tweaked a bit by me)
1 lb. ground pork sausage -or- 2 cups cubed, cooked ham
6 cups cubed bread (French bread or a chewy, rustic white bread are best)
1/4 lb. medium Cheddar cheese, shredded
1/4 lb. Swiss cheese, shredded
6 eggs
2 cups milk
1 tsp. salt
1/8 tsp. pepper
3/4 tsp. dry mustard
1/4 tsp. Worcestershire sauceCook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well.
Place bread cubes in a lightly greased 9" x 13" baking pan. Sprinkle bread evenly with cheese, and top with sausage (or ham).
Whisk together eggs, milk, salt, pepper, dry mustard and Worcestershire sauce and pour evenly over sausage mixture. Cover and chill casserole for 8 hours (may be frozen at this point, and thawed before cooking).
Let stand at room temperature 30 minutes before baking. Bake at 350 degrees F. for 45-50 minutes, or until set. Let stand 5 minutes before serving.
Serves 8