|
|
Egg and Sausage Casserole
|
|
|
| Category |
|
Breakfast - Brunch
|
| Sub
Category |
|
None
|
| Servings |
|
8-10
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
8 slices bread, cubed
|
| |
2 C. extra sharp shredded cheese
|
| |
1 lb. bulk sausage ( browned)
|
| |
4 eggs
|
| |
2-3/4 C. milk (divided)
|
| |
3/4 t. dry mustard
|
| |
1 can mushroom soup
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Grease 8x12 baking dish, put in cubes of bread with cheese on top.
|
|
|
|
Put browned, drained sausage on top of cheese. Beat eggs, 2-1/4 C. milk, mustard and pour over.
|
|
|
|
Dilute soup with 1/2 cup milk and pour over egg mixture.
|
|
|
|
Cover. Refrigerate overnight. Place in cold oven uncovered and bake at 325 for one hour.
|
|
|
|
Originally Submitted
1/1/2011
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Egg and Sausage Casserole recipe to your own private DesktopCookbook.
|
