|
|
|
|
| Category |
|
Breakfast - Brunch
|
| Sub
Category |
|
None
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
8 slices bread, cubed
|
| |
2 cups shredded cheddar cheese
|
| |
1 1/2 lb. sausage
|
| |
8 eggs
|
| |
1/4 tsp. mustard
|
| |
1 can cream of mushroom soup
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Place bread in bottom of greased 9X13 inch pan, top with cheese.
|
|
|
|
Brown sausage, drain and put on top of cheese.
|
|
|
|
Beat eggs with splash of milk and mustard. Pour over all.
Cover and refrigerate overnight.
|
|
|
|
Mix soup with 1/2 cup of milk and pour over casserole.
Bake uncovered at 300 for 1 1/2 hours.
Let stand 10 minutes before serving.
|
|
|
|
Originally Submitted
5/14/2013
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Sausage Egg Casserole recipe to your own private DesktopCookbook.
|
