Breakfast Egg Casserole
  • 9 to 12 slices white bread
  • ½ pound cheddar cheese (grated)
  • ½ pound white cheese (grated)
  • 1-pound sausage meat
  • 6 Golden Valley eggs
  • 3 cups milk
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dry mustard
  • 1-teaspoon Worcestershire sauce
  • ½ cup chopped onion (optional)
  • Buttered flakes of corn cereal


    • Cover the bottom of a 9x13" pan with bread slices.
    Cover with grated cheeses.
    Cook and drain sausage.
    Distribute sausage evenly over cheese layer.
    Sprinkle onions over top.
    Mix eggs, milk and seasoning. Pour over ingredients in pan.
    Cover and refrigerate overnight.
    Bake at 350 degrees for 1 hour.



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