Monday Meals: Egg Casserole

I love a good egg casserole.  It's not only a great breakfast/brunch meal but also wonderful for what we call Brinner (breakfast for dinner).  This recipe is by far my favorite given to me 10 years ago.  It works fantastic with any breakfast meat; although, we'll be making it with leftover ham this week to use up leftovers from Easter.  Serve it with a fruit salad and some toast for breakfast, dinner, or lunch!

Egg Casserole

8 eggs
2 cups of milk
3 slices toast cubed (no crust)
1 t dry mustard
1 tsp salt
2 c shredded cheddar cheese
1 lb of sausage, ham, or bacon

Brown and dry meat (or simply cut up already cooked ham!).  Beat eggs, milk, salt, and mustard.  Add bread and stir.  Add cheese and meat, mix well.  Pour mixture into 9x13 pan and refrigerate overnight.  Bake @ 350 degrees for 40-45 minutes uncovered.

You can cut the recipe in half to make an 8x8 pan.