12 ounces low-fat bulk breakfast sausage 1 cup raw milk
3 slices bread, torn into bite-size pieces 1 tablespoon mustard
1/2 cup shredded Clover Creek Cheese Cellar Royer Mountain cheese 1/2 cup shredded Clover Creek Cheese Cellar Cheddar Cheese
6 eggs

Brown the sausage in a skillet over medium heat, stirring to crumble. Remove it from the heat, drain off any fat, and let it cool. Place the bread in the bottom of a 2-quart baking dish lightly coated with cooking spray. Layer the sausage over the bread, then top it with the Clover Creek Cheese Cellar Royer Mountain cheese. In a medium bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the contents of the dish, then top with the Clover Creek Cheese Cellar Cheddar cheese. Cover the dish with plastic wrap and refrigerate overnight. In the morning heat the oven to 325°. Remove the plastic wrap from the dish and bake the casserole for 40 to 45 minutes or until cooked through.
Makes about 6 servings.

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