Overnight Egg Casserole
I'm letting you in on a little Smith family tradition. This egg casserole reminds me of waking up on Christmas morning at my grandparent's house in Chicago. When I taste it, it takes me right back there...but if you've never had it, you'll be sold in the first bite & nibbling the crispy edges until it's put away. The sage sausage, english muffins, cheese...just trust me & do it ok? Besides, you make it the night before & it bakes away while you open gifts!
1 lb. Jimmy Dean sage breakfast sausage
1 1/2 tsp. dry mustard
1 1/4 tsp. salt
3 c. milk
1 package of English Muffins, diced in 1 inch cubes
1 (10 oz.) pkg. grated cheddar cheese
Dash of nutmeg (optional)
1-2 big shakes Worcestershire sauce
Crumble and brown sausage.
Mix eggs, mustard, salt and milk.
Cube the english muffins & lay cubes over bottom of 11x13 inch baking dish.
Sprinkle cooked sausage over bread.
Sprinkle cheese over sausage.
Pour egg mixture over all and refrigerate (covered) overnight.
Bake uncovered at 350 degrees for 60 minutes.
Let stand for 10 minutes before serving.