Frances (2 months old) & McClendon (10 months old) are celebrating their first Easter. Their Dads’ probably remember the bunny tracks I had to clean up on Easter Morning. As you’re hiding eggs, cleaning up from the Easter Bunny, and/or preparing little ones for Easter, slide this delicious breakfast casserole in the oven to enjoy for brunch.
Easter Breakfast Casserole – serves 8
1 pound ground maple pork sausage
6 slices hearty white bread
1 eight-ounce package shredded triple Cheddar cheese
8 large eggs
2 cups whole milk
1 teaspoon dry mustard
¼ teaspoon salt
½ teaspoon pepper
Preheat oven to 350 degrees. Spray a 9” x 13” inch baking dish with non-stick cooking spray.
In a large skillet, cook the sausage over medium heat, stirring frequently, until browned and crumbly, about 10 minutes, drain well on paper towels.
Cut crusts from the bread. Cut the slices in half and arrange in a single layer in the prepared baking dish, cutting pieces to fit as necessary to cover the bottom of the dish. Sprinkle with the sausage and cheese.
In a large bowl, whisk together the eggs, milk, mustard, seasoned salt and pepper, carefully pour over the ingredients in the dish.
Bake casserole until set and golden, about 40 minutes. Let stand 10 minutes before serving.