Breakfast Casserole

Breakfast Casserole:

1 1/2 pounds Polyface Bulk sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 Polyface eggs
1 tsp salt
2 cups milk
1 tsp dry mustard
4 oz mushroom pieces
1/4 cup green bell pepper, diced
1/4 cup green onion, diced

Saute vegetables until just tender. Brown sausage, drain. Layer bread in bottom of a 9×13 inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 for 45 minutes.
Note: other ingredients may be added or substituted for the vegetables
Serves 8

Submitted by Maria S. – Williamsburg

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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One Response to Breakfast Casserole

  1. Emily Pankowski says:

    i’m researching organic pig farming for my local Ag/FFA project. I recently watched the movie “Fresh” and Polyface Farm really caught my attention. I needed some help and advice for my project and i’d really appreciate it if i could get some insight on your Porkaerator Pig Project. Thanks!