Formal Breakfast or “To Go”

Turkey Scrapple
Casserole

1 Two Foot or more minimum Bagette (sliced ½ inch thick)
1 lb block of Godshall’s Turkey Scrapple
2 cups shredded sharp cheddar cheese
2 cups shredded Colby or Monterey Jack cheese
3/4 teaspoon dry mustard
3 cups wholemilk
6 eggs
1/2 teaspoon salt
1/4 teaspoon white pepper

Saute sausage until golden brown and crisp on both sides.
Arrange half of the bread slices tightly in the bottom of a lightly greased 9×13 casserole dish.
Top with sharp cheese, then scrapple, remaining bread slices, and then mild cheese.
Dissolve mustard in a little of the milk. Beat eggs and add the milk, mustard, salt and pepper.
Pour mixture over all the layers.
Cover and refrigerate overnight.

In the morning, bake uncovered in a 350 oven for 1 hour or until firm and browned and crisp on top.