As for this week’s recipe, it is one I have been making for several years now. I take it to work sometimes and also make it when I have company. You do all the work the night before – just pop it in the oven, bake and serve the next day.

Sausage and Egg Casserole
1 pound of sausage, cooked and drained
6 eggs, beaten
2 cups of milk
1 cup of grated cheddar cheese
2 slices of bread toasted and crumbled
1/2 to 1 teaspoon of salt
1 teaspoon of dry mustard

Combine all ingredients, pour into greased casserole and refrigerate overnight. Bake at 350 degrees for 45 minutes. Use 8×8 casserole or 10×13 casserole if you double recipe. Very good. Happy Trails!