Divide bread cubes evenly among 10 ovenproof coffee mugs coated with cooking spray, placing in botton of mugs. Top evenly with sausage.
Whisk together 2 1/2 cups milk, eggs and Dijon mustard. Pour evenly over bread mixture in mugs.
Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture in mugs; sprinkle with cheddar cheese. Place coffee mugs on baking sheet.
Bake at 350 for 25 to 30 minutes or until casseroles are set and puffed. Serve immediately.
Originally Submitted
9/18/2008
0 Out of 5 from
0 reviews
You can add this Mini Sausage and Egg Casseroles recipe to your own private DesktopCookbook.