Sausage and Egg Casserole


1 lb Chef Signature Sausage Roll (SKU: 3111), cooked, drained and crumbled
8 white bread slices, cut into cubes
1 ½ cups grated extra sharp cheddar cheese
10 large eggs
2 cups whole milk
2 teaspoons dry mustard
1 ½ teaspoon salt
Pepper to taste

4 ea lb Chef Master PA Dutch Sausage Links (SKU: 3124), left whole and roasted

8 Russet potatoes

1 white onion

1 clove garlic, smashed

Kosher salt or sea salt to taste

Freshly ground white pepper to taste

1/8 tsp. freshly grated nutmeg

3 eggs

2 Tbsp. potato starch

Extra-virgin olive oil

2 Tbsp. apple sauce

2 Tbsp. sour cream



Lightly grease 9x13 glass baking dish. Place bread in dish with sausage and cheese. Beat together eggs and Dry mustard, milk and salt.  Season with pepper if desired.  Pour over sausage mixture.  Can be prepared 1 day ahead. Refrigerate.
Preheat oven to 350 degrees. Bake casserole until center is set.  About 50 minutes. Do not overcook. Cut into 6 squares.