Sausage Egg Casserole
- 1 pound bulk italian sausage
- 1/3 cup chopped onion
- 1 celery rib, chopped
- 6 eggs
- 2 cups milk
- 1/2 to 1 tsp. salt
- 1 tsp. spice brown mustard
- 4 cups seasoned stuffing cubes, toasted
- 1 cup shredded cheddar cheese
In a large skillet, cook the sausage, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain and set aside. In a large mixing bowl, beat the eggs, milk, salt and mustard. Stir in the stuffing cubes, cheese and sausage mixture. Transfer to a greased 11x7 baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 mins. before baking. Cover and bake at 350 for 30 mins. Uncover; bake 10 mins. longer or until a knife inserted near the center comes out clean.