Egg and Sausage Bake

This make-ahead brunch recipe contains cooked sausage, eggs, milk, bread cubes and cheddar cheese, and is chilled overnight to bake the next morning.

Ingredients:

• 1 pound bulk pork sausage, crumbled
• 6 large eggs, beaten
• 2 cups milk
• 1 1/2 teaspoons dry mustard
• 3/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon fresh-grated or ground nutmeg
• dash of ground red pepper
• 3 slices firm-textured white bread, cubed
• 4 ounce sharp Cheddar cheese, preferably Vermont Cheddar, shredded (1 cup)

Directions:

Cook sausage in medium-size skillet, stirring to break up pieces, until brown; drain well. In large bowl beat eggs, milk and seasonings until blended; stir in sausage and remaining ingredients. Transfer to lightly greased 8-inch square baking pan; cover and refrigerate overnight. Remove from refrigerator 1/2 hour before baking. Bake in preheated 325 degree oven 1 to 1 1/4 hours until lightly browned and knife inserted in center comes out clean. Cool 10 minutes before cutting.

Number of Servings: 6