Feel free to add mushrooms, green peppers, and tomatoes to make this a complete vegetable breakfast casserole. We bake this at home prior to the weekend and refrigerate until game day.

This is best re-heated in a Coleman portable oven, however you could also wrap it in foil and place on the grill over very low heat and constantly watch it.

Ingredients:

* 6 slices bread, cubed
* 1 pound sausage, browned, drained
* 1 1/2 cups shredded Cheddar cheese
* 8 eggs, beaten
* 2 cups milk
* 1 teaspoon, salt
* pepper to taste

Preparation:
Cube bread and place evenly in greased 9×13 pan or baking dish. Sprinkle evenly with sausage and cheese. Mix eggs, milk, salt and pepper. Pour over ingredients in pan. May cover and chill overnight. (if left overnight, remove from refrigerator 15 minutes before baking). Bake 45 minutes at 325 degrees or until set. Cut into squares to serve.

Serves 8 to 10

Not sure how to cook this?  Watch this video below!  Their recipe is slightly different, but feel free to choose either.

Breakfast:
How To Make A Breakfast Casserole