Breakfast the Night Before

Yield:
8 servings

Ingredients:

  1. 1 pound bulk, fresh pork sausage, seasoned as desired
  2. 8 slices bread, cubed
  3. 2 cups (8 oz.) cubed cheddar cheese
  4. 4 eggs
  5. 2-1/2 cups milk
  6. 3/4 teaspoon dry mustard
  7. 1 can (10-3/4 oz.) condensed or golden cream of mushroom soup
  8. 1/2 cup milk
Directions:

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed cheddar cheese over bread. Sprinkle sausage over cheese.

Combine eggs, 2-1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well blended. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8 to 24 hours.

Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1-1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.


TDS 3