Monday, December 5, 2011

Egg and Sausage Breakfast Casserole

8 slice of white bread, buttered and cubed
2 cups grated sharp cheddar cheese
1lb linked sausage (sliced in one inch pieces) or ground sausage browned 
These three item go in a 9" by 13" dish.
The next 4 items, combine and pour over the bread, sausage, and cheese mixture
4 eggs, well beaten
2 1/2 cups whole milk
1/2 teaspoon salt
1 teaspoon dry mustard
Refrigerate overnight.  Before baking, add 2 cans of mushroom soup and 1 cup of milk and 1/2 lb of sauteed fresh mushrooms.
Bake at 300 for 1 1/2 hours
Make sure that the dish you use can go from the refrigerator to the oven.

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