Breakfast Casserole
Ingredients
- 1 pound breakfast sausage
- 6 eggs
- 2 1/2 cups milk, divided
- ¾ teaspoon dry mustard powder
- ½ teaspoon salt
- 8 slices bread, cubed
- 4 cups shredded Cheddar cheese
- 1 (10.5 ounce) can condensed cream of mushroom soup
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Instructions
- Grease a 9x13-inch baking dish.
- Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.
- While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.
- Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.
- When ready to bake, preheat the oven to 300 degrees F (150 degrees C).
- Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.
- Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
Source
Original recipe: View Original