Breakfast Casserole

• 6 slices bread
• butter
• 1 pound bulk sausage
• 6 ounces Monterey jack cheese, shredded
• 6 large eggs, beaten
• 2 cups half and half
• 1 teasponn salt

Remove crusts from bread and spread with butter lightly. Place bread slices in a greased 9x13-inch baking dish so they cover the bottom of the pan. Cook sausage until brown and drain fat. Spoon sausage over bread, sprinkle with cheese. Combine eggs, half and half and salt. Carefully pour this mixture over the cheese. Cover and chill overnight.

In the morning preheat oven to 350 F. Remove casserole from fridge and let sit out for 15 minutes to come to room temperature. Bake, uncovered for about 45 minutes or until egg is set.

Note:
This recipe leds itself to endless variations. Packaged hashbrown potatoes can be used instead of bread as the first layer. The meat and/or chesse can be varried for different tastes. Sauteed vegetables (onion, green pepper, etc.) can be added on top of the meat. A healthier version can be made by using egg substitute, buttermilk and lowfat cheese.

This recipe was graciously submitted by one of our members to share with the club. It is submitted as is, and has not been pretested except by the experience of the submitter. It has been served at one time or another at one of our Reston Garden Club events and found to be delicious. We hope you enjoy it.