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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is my favorite breakfast casserole. Whenever we have overnight guests, I like to serve this for breakfast. You make it the night before and just pop it in the oven when you want to cook it. It can also be frozen for later use. Ingredients:
12 slices of white bread, not too fresh |
1 1/2 pounds of sausage links (not the brown-and-serve kind!) |
6 eggs |
3/4 pound of cheddar cheese, grated |
2 1/2 cups of milk |
1 teaspoon of dry mustard |
1 teaspoon of salt |
1/4 teaspoon of pepper |
1 can of cream of mushroom soup |
1/2 cup milk |
1 4-oz can of mushroom slices, drained |
Directions:
1. Cut the bread into 1-inch cubes.
2. Put the bread into a buttered 9x13-inch casserole or baking dish.
3. Brown the sausage, cool, and cut into 1/2-inch pieces and mix into the bread.
4. Mix together, the eggs, 2 1/2 cups of milk, salt, pepper, mustard; pour over the bread and sausage, sprinkle with the grated cheese evenly over the top.
5. Mix the soup with the 1/2 cup of milk and spread over the top of the casserole.
6. Sprinkle the mushrooms over the top of the casserole.
7. Cover with foil or plastic wrap and leave it sit over night in the refrigerator.
8. Bake, uncovered for 45 minutes at 350F.
9. Turn down the heat to 300F and bake for another 30 minutes.
10. Check it to make sure it isn't getting too brown.
11. Remove when golden.
12. Serve with fruit cups and/or sweet rolls.
13. NOTES-For freezing: Put the casserole directly into the freezer after it has set over night. For baking-remove from the freezer and bake at 350F for 1 1/2 hours. Turn down the heat to 300 and continue baking until it is lightly browned.
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