Country-Sausage Breakfast casserole for General Conference

1 lb country-style ground sausage or 1/2 lb bacon pieces

1/2 lb cheddar cheese (3 cups shredded) for inside casserole

1/2 lb cheddar cheese (3 cups shredded) for topping

12 eggs, beaten

1/2 tsp salt

2 cups whole milk 

OPTIONAL INGREDIENTS:

Diced green onion 

diced white onion 

diced green and red peppers 

diced tomatoes

Blops of cream cheese

An extra 1 lb of sausage
An extra 1 lb of cheddar cheese

DIRECTIONS: 

HEAT a large skillet over MEDIUM heat. Add sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Let cool for a few minutes

Dump sausage and 3 cups cheese into a lightly buttered 9x13-inch glass baking dish. Spread evenly  on bottom of pan.

In a separate large bowl BEAT eggs; then add milk and salt.

POUR egg mixture on top of the sausage mixture.

**OPTIONAL: Cover and refrigerate for 8 hours or overnight, Remove casserole from the refrigerator 30 minutes before baking**

Preheat oven to 350 degrees F.

Bake in preheated oven (about 45 minutes) until a knife inserted near the center comes out clean, or internal tempurature is above 160 degrees.  

Sprinkle on top the remaining 1/2 of the cheddar cheese 10 minutes before casserole is done in the oven.

Let rest for 15 min before serving.

Serve with side of fresh fruit, orange juice, hash browns etc.


BRUNCH IDEA: 
Grease muffin tins.
Place a spoonful of the sausage/cheese mix into each muffin cup.
Top with a small amount of the egg/milk/salt mixture. 
Bake at 350 degrees for less time, top each muffin cup with shredded cheese 10 min prior to finish time.
Serve for baby showers or bridal showers or any other brunch-y occasion!