Breakfast Sausage Casserole
- 1 Pound Ground Sausage
- 8 Slices Bread - Cubed
- 4 Cups Shredded Cheddar Cheese
- 6 Eggs
- 1/2 Teaspoon Salt
- 3/4 Teaspoon Dry Mustard
- 2 Cups Milk
- 1 (10.75 Ounces) Can Condensed Cream of Mushroom Soup
- 1/2 Cup Milk
Adapted from allrecipes.com
Heat large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and cheddar cheese overtop.
Beat the eggs in a mixing owl until smooth; add the salt, mustard powder, and 2 cups of milk. Whisk until evenly blended. Pour the egg mixture oer the bread crumbs. Cover and refrigerate overnight.
Preheat oven o 300 degrees. Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.