Sausage 'N Egg Casserole

• 3/4 lb. (a roll) bulk pork sausage
• 10 eggs (no more, no less)
• 1 c. milk (skim or 1%)
• 1/2 tsp. salt
• 1 1/2 c. shredded sharp Cheddar cheese
• 1 1/2 c. plain croutons (garlic/onion flavored optional)

1. Brown sausage over medium heat and drain quickly.
2. (I use paper towels to press out as much fat as possible.)
3. Use sausage grease to grease a 2-quart casserole dish (a 13 x 9 x 2-inch is ideal) and distribute browned sausage evenly over surface of dish.
4. In a separate 2-quart bowl, break eggs; stir in milk, salt and cheese. Both containers may be refrigerated overnight and allowed to reach room temperature in the early morning.
5. Using medium speed on your mixer, beat egg mixture.
6. Pour evenly over sausage.
7. Sprinkle croutons over top, pushing them very lightly into the egg mixture. Bake uncovered in a 325u0b0 oven for about 45 minutes.
8. Let stand 5 minutes before serving in a casserole frame or on cake racks to prevent sogginess underneath.
9. Yields 6 to 8 generous servings and is not untasty as a leftover.

pork sausage, eggs, milk, salt, cheddar cheese, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=674273 (may not work)