Breakfast Egg Casserole

2 lb. bulk sausage or ham or bacon
4 slices bread
12 eggs
4 c. milk
2 tsp. salt
4 tsp. dry mustard
2 c. shredded cheddar cheese

Brown and drain your meat choice; add bread, cubed and pour into 9×13-inch greased casserole. Beat the eggs with milk; add seasoning and cheese and pour over meat and bread. Bake at 350° for 45 minutes.

Sandy Danner

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This recipe comes from the West Liberty Sesquicentennial Cookbook and is used with permission.