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
Course: Breakfast, UncategorizedServings
8
servingsIngredients
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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