Breakfast sausage casserole from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours (page 89) by Trisha Yearwood and Gwen Yearwood and Beth Yearwood Bernard

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Notes about this recipe

  • anya_sf on November 04, 2017

    I used sourdough bread, 12 oz sausage (which was plenty), and a mixture of half-and-half and milk. I think the recipe calls for too much cheese. I assembled it a day ahead. The casserole was a bit salty, but quite tasty; the family enjoyed it. I make savory bread puddings quite often (usually for dinner), using whatever's in the frigdge. This is a decent, basic recipe. I prefer it with some sauteed vegetables added, such as onions and bell peppers.

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