Egg and Sausage Bake

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40 ounces sliced bread
9 pounds bulk sausage
40 ounces cheddar cheese, shredded
72 ounces eggs (about 42 total), beaten
3 quarts milk
1 1/2 tablespoons dry mustard
Servings: 48
1. Cut bread in cubes. Cover bottoms of two greased 12x20x2-inch baking pans with bread cubes. Pans should be well covered.

2. Brown sausage. Drain well.

3. Spread cheese and sausage over bread cubes.

4. Combine eggs, milk, and mustard. Pour over mixture in pans, 2 1/2 qt per pan. May be mixed, covered, and refrigerated overnight.

5. Bake uncovered at 325°F for approximately 1 hour or until set, 180°F internal end-point temperature. If browning too fast, cover with foil.

6. Cut 4x6.


Yield: 2 pans 12x20x2 inches
 
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