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  • 6 to 8 slices firm white bread
  • 6 to 8 slices Edwards' Smoked Sausage Links
  • 4 eggs
  • 1 teaspoon mustard
  • 1 teaspoon worcestershire sauce
  • 2 cup milk
  • 1/2 cup swiss cheese, grated


- Baking sheet
- Sharp knife
- Frying pan
- Blender
- Small bowl
- Plastic wrap

Grease a 9 x 13-inch baking sheet with spray oil. Slice 6 to 8 smoked sausage links into 1/8 inch thick circles, then sautee in an ungreased frying pan for 2 to 4 minutes at medium heat. Drain well.

Trim crusts from 6 to 8 sliced of bread and fit bread into the bottom of baking sheet. Distribute sausage circles over bread.

Crack 4 eggs into a small bowl and stir. Pour eggs and 1 tsp mustard, 1 tsp worcestershire sauce and 2 cups milk in a blender and blend well. Spread 1/2 cup grated swiss cheese over sausage and cover with milk mixture. Cover with plastic wrap and allow to sit in the refrigerator overnight. The next day, prior to serving, bake at 350 degrees for 30 minutes or until top is golden brown. Serves 6.

Note: Soft textured bread should not be used in this recipe. This is an excellent brunch dish. We serve this casserole up every Christmas morning.

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