Sour Cream Breakfast Casserole

• Meat

  • 1 lb Breakfast sausage

• Refrigerated

  • 8 Eggs

• Baking & Spices

  • 3/4 tsp Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 1/2 loaf 8 1 inch thick slices of challah bread

• Dairy

  • 3 cups Cheddar cheese
  • 2 cups Milk
  • 1 cup Sour cream

Found on diaryofarecipecollector.com

Ingredients

• 8 1 inch thick slices of challah bread* (about ½ loaf), cubed
• 8 eggs
• 1 lb. breakfast sausage
• 3 cups shredded cheddar cheese
• 2 cups milk
• 1 cup sour cream
• 1 tsp salt
• ¾ tsp pepper

Directions

• Brown breakfast sausage until cooked through and drain on a paper towel.
• Spray cooking oil spray inside a 13 x 9 casserole dish.
• Place bread cubes into bottom of casserole dish followed by sausage and cheese.
• In a bowl, beat eggs with milk, sour cream, and salt and pepper. Pour this mixture over the other ingredients in the casserole dish.
• Refrigerate overnight.
• Bake at 350 for 30 minutes covered. Uncover and bake 30 more minutes.