Sausage and Egg Bake

This is a wonderful casserole type dish to serve to your overnight guests or for a brunch. You assemble it the night before so all of the flavors blend together and in the morning, just pop it in the oven.

Sausage and Egg Bake

Recipe by Diane BeckerCourse: Breakfast, Uncategorized
Servings

8

servings

Ingredients

  • 8 slices white bread, cubed

  • 2 cups shredded cheddar cheese

  • 1 ½ lb. breakfast sausage, cooked and drained

  • 6 eggs, whipped

  • 2 ½ cups milk

  • ¾ teaspoon dry mustard

  • 1 can Cream of Mushroom soup

  • ½ cup milk

Directions

  • Combine eggs, 2 ½ cups milk and mustard.
  • Layer the bread, cheese and sausage in greased 9×13” pan.
  • Pour egg mixture over all.
  • Cover with plastic wrap and refrigerate overnight.
  • In the morning, combine the soup with ½ cup milk.
  • Pour over top of casserole.
  • Bake, uncovered, for 80 minutes at 300 degrees.
  • Cool for 5 minutes before serving.

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