Ingredients
6-8 slices thick sliced white bread, enough for a single layer in baking dish
2 cups shredded cheddar cheese, mild or sharp (divided in half)
1/2 pound cooked breakfast sausage, fat drained (you can use a whole pound if you have a meat-lover to please! Or, make two casseroles, because this will go fast!)
6 eggs
2 tablespoons green onions, sliced
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
dash cayenne
salt and pepper to taste (use salt sparingly because most breakfast sausage is salty enough)
2 cups milk (whole milk is best)
butter, enough to butter the bottom of 6-8 slices of bread
Directions
Spray a 9x13 baking dish with non-stick cooking spray.
Butter each slice of bread on one side, then place the bread (buttered side down) in the baking dish, single layer/side by side.
Sprinkle 1 cup of the cheese over the bread (reserve the remaining cup of cheese for the last 10 minutes of bake time the next day).
Sprinkle all of the sausage over the cheese.
In a separate bowl, mix eggs, milk, green onions, dry mustard, Worcestershire sauce, garlic powder, cayenne, salt and pepper. Pour this mixture over the layered ingredients.
Cover with plastic wrap and refrigerate eight hours or overnight.
Morning Preparation
Preheat the oven to 350 degrees.
Bake uncovered for 30-45 minutes (time varies, depending on your oven and the thickness of the bread used). The sides of the casserole should be puffy and the middle should jiggle slightly. Remove and top with the remaining cheese and return to oven for another 10 minutes, or longer, until the center appears set - should begin to puff up and barely jiggle.
*To be sure the casserole is done and for egg safety, insert a thermometer in the center of the casserole, it is ready when the temperature shows 160 degrees F.
Rest for 10 minutes, then cut into individual portions and serve.
Serve with fresh fruit, orange juice, coffee, mimosas.