Bulk sausage casserole

I have discovered the wonder if fresh sausages. The only down side with them is their fat. So I usually open up the sausages and fry them. The fat melts. If browning isn't even enough, the whole batch of sausages may be boiled in water and then skimmed off any fat. Then the meat may be used when cooled.

Recipe: Italian sausage casserole (for 2)

Ingredients:
- 3 fresh italian sausages,
- 2 eggs
- 1/2 to 1 cup butter milk
- 2 to 3 slices of stale bread
- 1/3 cup lowfat mozzarella cheese

Procedure:
1. Remove sausages from casing. Grind and brown, then boil in water to skim of fat. Allow to cool.
2. Tear stale bread into small pieces. Mix with cooled sausage meat in a baking pan.
3.  Beat eggs with butter milk. Add liquid to baking pan.
4. Top with cheese.
5. Bake at 350F. When top is golden, cover with foil. Cook until done, about 40 minutes.

Results:
9:05am, meat mixed with bread:

9:07am, buttermilk and eggs:

9:09am, liquid added to meat:

9:10am, top with cheese:

9:11am, bake at 350F uncovered:

9:26am, baked 15 minutes:

9:31am, top when half done, cover needed:

10:00am, baked 45 minutes:

10:00am, height when just done:

Observations:
Very tasty!