Buckeye Sausage and Egg Breakfast

Ingredients

· 16 oz pkg bulk pork sausage
· 10 eggs
· ¼ cups milk
· 1 ½ teaspoon ground mustard
· ½ teaspoon pepper
· cups ( 8 oz) shredded cheddar cheese
· 2 cups ( 3 slices) white bread cubed
· ½ cup diced sweet red pepper (optional)
· ½ cup diced onion (optional)
· Salsa (optional)
· Sour cream (optional)


Set Up


Set BGE to 350 degrees indirect heat. (platesetter legs up) with grid on top.


Procedure

In a large skillet, cook and crumble sausage over medium heat until no longer pink. Add red pepper and onion; sauté until tender.

In large bowl, combine the eggs, milk mustard, bread cubes and pepper. Add cheddar cheese and sausage mixture; mix well. Pour into a greased 9 by 13 baking dish. Bake uncovered 40 to 50 minutes or until a knife inserted in the center comes out clean. If desired, serve with sour cream and salsa as toppings.

For easy of cooking, the recipe can be made the night before and stored covered in the refrigerator. When ready, remove cover and bake as above, however cook times will be increased to about 50 to 60 minutes.

If using a glass baking dish, follow instructions and avoid extreme temperature changes (Do not place a hot dish on a cold or wet surface, or a very cold dish onto a hot surface.)