Egg and Sausage Breakfast Casserole Recipe

Name: Egg and Sausage Breakfast Casserole
Prep time: 2 h
Cook time: 1 h 15 min
Total time: 3 h 15 min
Yield: 8-10 servings
Ingredients: 8 eggs; 2 cups milk; ½ teaspoon salt; ¼ teaspoon black pepper; 12 slices of Texas toast, toasted, buttered and diced into large cubes; 1 tube of Jimmy Dean's original sausage; 2 cups shredded cheddar cheese; 2 tomatoes, diced; 2 handfuls spinach, lightly chopped; ¼ cup butter (4 tablespoons), melted

Ingredients

8 eggs
2 cups milk
½ teaspoon salt
¼ teaspoon black pepper
12 slices of Texas toast, toasted, buttered and diced into large cubes
1 tube of Jimmy Dean's original sausage
2 cups shredded cheddar cheese
2 tomatoes, diced
2 handfuls spinach, lightly chopped
¼ cup butter (4 tablespoons), melted

PREP TIME 2h	COOK TIME 1h15m	TOTAL TIME 3h15m
YIELD 8-10 servings

Instructions

Butter a 9x13 baking dish; set aside. When you're ready to bake, preheat the oven to 325 degrees.
Cook sausage in a skillet until browned, set aside
Toast and butter the bread then dice into large chunks. You can do this in the oven, toaster oven, or toaster.
In a medium bowl, mix eggs, milk, salt and pepper; set aside
To assemble, place half of the cubed bread in the buttered baking dish. Top with half of the sausage, spinach, tomatoes, and cheese. Place the other half of cubed bread on top of the first layer and top with the other half of sausage, spinach, tomatoes and cheese.
Evenly pour the egg mixture on top of the casserole, lightly pressing the bread down.
Cover with plastic wrap and place in refrigerator for at least 2 hours or over night even. This will allow the bread to soak up all of the egg mixture, otherwise the bread would be dry.
Before baking drizzle ¼ cup melted butter on top, cover with aluminum foil, and bake for 1 hour. Uncover and bake for an additional 15 minutes. Let stand for 10 minutes then serve.