Overnight Egg and Sausage Bake

Yield:
6 servings

A great "make ahead" breakfast dish

Ingredients:

  1. 6 eggs, slightly beaten
  2. 2 cups milk
  3. 1 cup biscuit baking mix
  4. 1 cup (4 ounce) shredded cheddar cheese
  5. 1 teaspoon dry mustard
  6. 1/2 teaspoon dried oregano leaves
  7. 1 pound bulk pork sausage, cooked and drained
Directions:

In a large bowl stir together eggs, milk, baking mix, cheese, dry mustard, oregano and cooked sausage.. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350 degrees F

Coat a 2- quart casserole with cooking spray. Pour egg mixture into casserole dish and bake uncovered about 1 hour or until knife inserted in center comes out clean.


TDS 3